Venison sticky rice bowl with sesame pickled veg, soft boiled egg and seaweed

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This is one of our all-time favourite suppers: quick, simple and healthy but a bit special, it’s a perfect storm of sustainable meat, soft-yolked egg and savoury Asian flavours. It’s really easy to make, and all the ingredients can be found in a big supermarket. I’m excited to eat it again soon.
Serves 2
Ingredients
300g venison silverside
1 sheet nori seaweed (stocked in all major supermarkets)
120g sushi rice
1 tablespoon sesame seeds
2 eggs, at room temperature
For the venison marinade
1 tablespoon soy sauce
1 teaspoon sesame oil

1 heaped teaspoon chopped fresh ginger
1 tablespoon sake
1 tablespoon rice wine vinegar
For the pickled vegetables
1 large carrot
a handful of radishes
3 spring onions
1/4 cucumber, halved lengthwise and seeds scraped out
1 teaspoon chopped fresh ginger
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
Method
Slice the venison into 1.5cm-wide strips. Mix the marinade ingredients in a bowl, add the venison and stir to coat thoroughly. Leave for at least 15 mins, but up to 12 hours in the fridge.
Julienne (cut into matchsticks) the carrot, spring onions and de-seeded cucumber. Very finely slice the radish. Combine them well in a bowl with the ginger, rice wine vinegar and sesame oil and leave, again, for at least 15 minutes, but up to 12 hours in the fridge.
Use scissors to cut the nori into thin strips, then toast the sesame seeds in a dry frying pan until they start to pop and colour. Put both to one side until you’re ready to assemble the dish, but keep the frying pan out for the venison.
For the sushi rice: thoroughly wash the rice in a sieve under running water. Put it in a small saucepan (make sure it has a lid) and cover with 120ml cold water. Bring it rapidly up to the boil uncovered, then as soon as the water is boiling reduce the heat to a low simmer, put the lid on and leave – don’t lift the lid! – for 15 minutes. Turn off the heat, move the pan from the heat and leave – still covered, no peeking – to rest for 10 minutes.
While the rice is cooking, bring a small pan of water to the boil, then lower the eggs in. Boil for five minutes, then remove from the water and run under cold water.
Get the frying pan nice and hot, then tip the venison strips, marinade and all, and quickly arrange so they’re in a single layer. Cook for one minute, turn over and cook for a minute on the other side – you want them pink in the middle. Turn off the heat, tip the venison onto a warmed plate and and rest it while you assemble the dish.
Shell the eggs, being careful as they should be soft in the middle. Halve the rice between two shallow bowls and spoon some pickled vegetables around one side. Slice the eggs in half and put them next to the rice, then lay the venison over the top of the sushi rice. Finish off with a good sprinkle of nori across the middle and sesame seeds over everything.
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