|Recipe by:||Maranda Engelbrecht|
|Prep time:||15 minutes|
Cook the rice for 5 minutes. Remove from heat and rinse.
Transfer to a steamer and steam with the lemongrass until cooked.
Remove from heat, drizzle with rice vinegar and cool slightly.
Combine the ginger, daikon or radishes, and fennel, and carefully fold through the rice.
Serve sprinkled generously with Maldon salt.
A salty, white, steamed rice dish, served in lacquer.Back