Smoked Trout Rice Bowl

Thoroughly rinse the rice under cold water. In a small pot, combine the rinsed 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 with a fork. Stir in the mirin and half the sesame oil. Cover to keep warm. 

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 soy glaze, 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. 

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. 

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. 

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 rice topped with the marinated bok choy and radishes, cooked carrots, and dressed fish. Garnish with the sliced green tops of the scallions. Enjoy!