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

Steelhead Trout & Avocado Rice Bowls

with Marinated Vegetables & Spicy Mayo

30 MIN
+$1.45/serving 4 Servings
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  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Steelhead Trout
    includes four 5-oz Sustainably Sourced Skin-On Steelhead Trout Fillets View recipe
  • with Shrimp

    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
      550 Cals (est.)
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    fresh
    ingredients
    Steelhead Trout & Avocado Rice Bowls with Marinated Vegetables & Spicy Mayo
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 cup Sushi Rice
    • 2 Tbsps Mirin (Salted Cooking Wine)
    • 1 Avocado
    • ¼ cup Mayonnaise
    • 2 Persian Cucumbers
    • 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
    Cook the rice
    1 Cook the rice

    In a medium pot, combine the rice, a big pinch of salt, and 11/4 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 shrimp
    2 Cook the shrimp

    Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. Stir to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat; carefully add the ponzu sauce and stir to coat.

    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.

    Serve your dish
    4 Serve your dish

    Serve the cooked rice topped with the finished shrimp, seasoned avocado, marinated vegetables, and spicy mayo. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    In a medium pot, combine the rice, a big pinch of salt, and 11/4 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 shrimp

    Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. Stir to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat; carefully add the ponzu sauce and stir to coat.

    Cook the shrimp
    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 Serve your dish

    Serve the cooked rice topped with the finished shrimp, seasoned avocado, marinated vegetables, and spicy mayo. Enjoy!

    Serve your dish
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