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Smoked Trout Rice Bowl

with Yuzu Slaw & Sesame Carrots

  • Group Created with Sketch.
    Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

These Japanese-inspired rice bowls get layers of dynamic flavor from sushi rice, spicy dressed trout, and crunchy cabbage tossed with juice from the yuzu—a unique sour citrus fruit originally from East Asia.

Get Cooking
fresh
ingredients
Smoked Trout Rice Bowl with Yuzu Slaw & Sesame Carrots
Title
  • 2 Smoked Trout Fillets
  • 1 cup Sushi Rice
  • 6 oz Carrots
  • 10 oz Baby Bok Choy
  • 3 oz Radishes
  • 2 Scallions
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Yuzu Juice
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Mirin
  • 2 Tbsps Soy Glaze
tried-and-true
kitchen tools
step-by-step
instructions
Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups 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 the cooked rice with a fork. Stir in the mirin and half the sesame oil. Cover to keep warm.

Prepare the ingredients & make the dressing:
2 Prepare the ingredients & make the dressing:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; thinly slice. Cut off and discard the ends of the radishes; halve lengthwise,then thinly slice crosswise. Combine in a medium bowl. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a large bowl, combine the sushi sauce, mayonnaise, sliced white bottoms of the scallions, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Marinate the bok choy & radishes:
3 Marinate the bok choy & radishes:

Add the yuzu juice and a drizzle of olive oil to the bowl of sliced bok choy and radishes; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Cook the carrots:
4 Cook the carrots:

While the bok choy and radishes marinate, in a medium pan (nonstick, if you have one), heat the remaining sesame oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Turn off the heat. Season with salt and pepper to taste.

Dress the fish & serve your dish:
5 Dress the fish & serve your dish:

While the carrots cook, place the fish on a plate. Using a fork, flake into large pieces. Transfer to the bowl of dressing; gently stir to coat. Serve the sushi rice topped with the marinated bok choy and radishes, cooked carrots, and dressed fish. Garnish with the sliced green tops of the scallions. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups 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 the cooked rice with a fork. Stir in the mirin and half the sesame oil. Cover to keep warm.

2 Prepare the ingredients & make the dressing:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; thinly slice. Cut off and discard the ends of the radishes; halve lengthwise,then thinly slice crosswise. Combine in a medium bowl. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a large bowl, combine the sushi sauce, mayonnaise, sliced white bottoms of the scallions, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Prepare the ingredients & make the dressing:
Marinate the bok choy & radishes:
3 Marinate the bok choy & radishes:

Add the yuzu juice and a drizzle of olive oil to the bowl of sliced bok choy and radishes; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

4 Cook the carrots:

While the bok choy and radishes marinate, in a medium pan (nonstick, if you have one), heat the remaining sesame oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Turn off the heat. Season with salt and pepper to taste.

Cook the carrots:
Dress the fish & serve your dish:
5 Dress the fish & serve your dish:

While the carrots cook, place the fish on a plate. Using a fork, flake into large pieces. Transfer to the bowl of dressing; gently stir to coat. Serve the sushi rice topped with the marinated bok choy and radishes, cooked carrots, and dressed fish. Garnish with the sliced green tops of the scallions. Enjoy!