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Steelhead Trout & Avocado Rice Bowls
with Marinated Vegetables & Spicy Mayo
30 MIN
4 Servings
From the Test Kitchen
This Japanese-inspired dish highlights a bevy of toppings for delicious contrast in every bite: rich, flaky trout dressed with citrusy ponzu, cooling avocado, and soy-marinated peppers and cucumbers all come together with a zesty sauce of mayo and sambal oelek (a type of Indonesian chile paste).
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NutritionPER SERVING
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Calories760 Cals (est.)
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fresh
ingredients
Title
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4 Skin-On Steelhead Trout Fillets
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1 cup Sushi Rice
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1 Avocado
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2 Persian Cucumbers
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2 Tbsps Mirin (Salted Cooking Wine)
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¼ cup Mayonnaise
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1 Tbsp Sambal Oelek
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1 Tbsp Rice Vinegar
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2 Tbsps Vegetarian Ponzu Sauce
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2 Tbsps Soy Glaze
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1 Tbsp Sugar
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1 tsp Furikake
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2 Bell Peppers
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
In a medium 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 with a fork. Stir in the mirin.
2
Cook the trout
Meanwhile, pat the trout dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned trout, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Transfer to a large bowl.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
3
Prepare the remaining ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Medium dice the cucumbers. Combine the sliced peppers and diced cucumbers in a bowl. Add the sugar and soy glaze; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice; place in a separate bowl. Add the furikake and vinegar; season with salt and pepper. Stir to coat. In a separate bowl, whisk together the mayonnaise, 1 tablespoon of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
4
Finish the trout & serve your dish
When cool enough to handle, remove the skin from the cooked trout. Using two forks, flake the trout into large pieces. Add the ponzu sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished trout, seasoned avocado, marinated vegetables, and spicy mayo. Enjoy!
1
Cook the rice
In a medium 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 with a fork. Stir in the mirin.
2
Cook the trout
Meanwhile, pat the trout dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned trout, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Transfer to a large bowl.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
3
Prepare the remaining ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Medium dice the cucumbers. Combine the sliced peppers and diced cucumbers in a bowl. Add the sugar and soy glaze; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice; place in a separate bowl. Add the furikake and vinegar; season with salt and pepper. Stir to coat. In a separate bowl, whisk together the mayonnaise, 1 tablespoon of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
4
Finish the trout & serve your dish
When cool enough to handle, remove the skin from the cooked trout. Using two forks, flake the trout into large pieces. Add the ponzu sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished trout, seasoned avocado, marinated vegetables, and spicy mayo. Enjoy!
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