Steelhead Trout & Avocado Rice Bowls with Marinated Vegetables & Spicy Mayo

Steelhead Trout & Avocado Rice Bowls

with Marinated Vegetables & Spicy Mayo

30 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • with Steelhead Trout
    includes four 5-oz Sustainably Sourced Skin-On Steelhead Trout Fillets
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
    • with Steelhead Trout

    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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    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Steelhead Trout & Avocado Rice Bowls with Marinated Vegetables & Spicy Mayo
    Title
    • 4 Skin-On Steelhead Trout Fillets
    • 1 cup Sushi Rice
    • 1 Avocado
    • 2 Persian Cucumbers
    • 2 Tbsps Mirin (Salted Cooking Wine)
    • ¼ cup Mayonnaise
    • 1 Tbsp Sambal Oelek
    • 1 Tbsp Rice Vinegar
    • 2 Tbsps Vegetarian Ponzu Sauce
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Sugar
    • 1 tsp Furikake
    • 2 Bell Peppers
    time-saving
    tips & techniques
    How To: Pit an Avocado
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the rice
    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.

    Cook the trout
    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.

    Prepare the remaining ingredients
    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.

    Finish the trout & serve your dish
    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!

    Tips from Home Chefs

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    Steelhead Trout & Avocado Rice Bowls

    Cook the rice
    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.

    Cook the trout
    Prepare the remaining ingredients
    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!

    Finish the trout & serve your dish
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