Sesame-Crusted Yellowtail Rice Bowls with Avocado, Crispy Onions & Spicy Mayo
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Sesame-Crusted Yellowtail Rice Bowls

with Avocado, Crispy Onions & Spicy Mayo

35 MIN
+$6.00/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
We’re putting a unique spin on the traditional Hawaiian poke bowl by topping a bed of aromatic sushi rice with sesame-crusted and soy-glazed yellowtail, crisp vegetables, avocado, and more—all finished with sambal mayo and sprinkle of togarashi.

TECHNIQUE TO HIGHLIGHT
To give the fish a crispy exterior and rich, nutty flavor, we’re covering the fillets with sesame seeds (by gently pressing so they stick), then cooking them in fragrant sesame oil and basting with sweet soy glaze until golden brown.
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  • Nutrition
    PER SERVING
  • Calories
    1190 Cals (est.)
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fresh
ingredients
Sesame-Crusted Yellowtail Rice Bowls with Avocado, Crispy Onions & Spicy Mayo
Title
  • 2 Sustainably Sourced Yellowtail Fillets
  • ½ cup Sushi Rice
  • 3 Tbsps Asian-Style Sautéed Aromatics
  • 10 oz Baby Bok Choy
  • 1 Avocado
  • 1 Watermelon Radish
  • 1 Persian Cucumber
  • 3 Tbsps Sesame Ginger Dressing
  • ⅓ cup Crispy Onions
  • 2 Tbsps Soy Glaze
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Peel the radish; quarter lengthwise, then cut crosswise into 1/4-inch pieces. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar and mirin. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. In a bowl, combine the soy glaze and 2 tablespoons of water. In a separate bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Cook & finish the rice
2 Cook & finish the rice

In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sautéed aromatics; stir to combine.

Cook & dress the vegetables
3 Cook & dress the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the radish pieces. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl; add the sesame ginger dressing and stir to coat. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the fish & serve your dish
4 Cook the fish & serve your dish

Pat the fish dry with paper towels; season with salt and pepper on both sides. Press the sesame seeds onto both sides of the seasoned fish. In the same pan, heat the sesame oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes, or until lightly browned. Flip the fish, then add the soy glaze mixture (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 3 to 4 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the finished rice topped with the sliced avocado, marinated cucumber, dressed vegetables, and cooked fish. Top the avocado with as much of the togarashi as you’d like. Drizzle with the spicy mayo and garnish with the crispy onions. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Peel the radish; quarter lengthwise, then cut crosswise into 1/4-inch pieces. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar and mirin. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. In a bowl, combine the soy glaze and 2 tablespoons of water. In a separate bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

2 Cook & finish the rice

In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sautéed aromatics; stir to combine.

Cook & finish the rice
Cook & dress the vegetables
3 Cook & dress the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the radish pieces. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl; add the sesame ginger dressing and stir to coat. Taste, then season with salt and pepper if desired. Wipe out the pan.

4 Cook the fish & serve your dish

Pat the fish dry with paper towels; season with salt and pepper on both sides. Press the sesame seeds onto both sides of the seasoned fish. In the same pan, heat the sesame oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes, or until lightly browned. Flip the fish, then add the soy glaze mixture (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 3 to 4 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the finished rice topped with the sliced avocado, marinated cucumber, dressed vegetables, and cooked fish. Top the avocado with as much of the togarashi as you’d like. Drizzle with the spicy mayo and garnish with the crispy onions. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Cook the fish & serve your dish
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