Steelhead Trout Rice Bowls with Avocado, Bok Choy & Yuzu Kosho Mayo
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Steelhead Trout Rice Bowls

with Avocado, Bok Choy & Yuzu Kosho Mayo

40 MIN
+$6.50/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
We’re putting a spin on the traditional Hawaiian poke bowl by topping a bed of sushi rice with seared trout, avocado, crispy onions, and more—all finished with sweet soy glaze, yuzu kosho mayo, and a sprinkle of furikake.

INGREDIENT IN FOCUS
Yuzu kosho is a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from yuzu—a tart, fragrant citrus fruit grown in East Asia. It brightens up any dish with its intensely aromatic and pleasantly spicy flavor.
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  • Nutrition
    PER SERVING
  • Calories
    1030 Cals (est.)
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fresh
ingredients
Steelhead Trout Rice Bowls with Avocado, Bok Choy & Yuzu Kosho Mayo
Title
  • 4 Skin-On Steelhead Trout Fillets
  • 1 cup Sushi Rice
  • 2 Persian Cucumbers
  • 15 oz Baby Bok Choy
  • 3 oz Radishes
  • 1 Lime
  • 1 Avocado
  • ¼ cup Mayonnaise
  • 4 tsps Yuzu Kosho
  • ⅓ cup Crispy Onions Or Shallots
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Mirin (Salted Cooking Wine)
  • 3 Tbsps Soy Glaze
  • 2 Tbsps Vegetable Demi-Glace
  • 1 tsp Furikake
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Halve the lime crosswise. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl; evenly top with the juice of 1 lime half and season with salt and pepper. Medium dice the cucumbers and radishes; combine in a bowl. Add the juice of the remaining lime half. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. To make the sauce, in a bowl, combine the soy glaze and mirin. In a separate bowl, combine the mayonnaise and as much of the yuzu kosho as you’d like, depending on how spicy you’d like the dish to be.

Cook the rice
2 Cook the rice

In a medium pot, combine the rice, demi-glace, a big pinch of salt, and 1 cup + 2 tablespoons 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. 

Cook the fish
3 Cook the fish

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Cook the bok choy & serve your dish
4 Cook the bok choy & serve your dish

In the pan of reserved fond, heat the sesame oil on medium-high until hot. Add the chopped bok choy. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with cooked fish, marinated vegetables (including the liquid), seasoned avocado, and cooked bok choy. Drizzle with the sauce and yuzu kosho mayo. Garnish with the crispy onions and furikake. Enjoy!

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Steelhead Trout Rice Bowls

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Halve the lime crosswise. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl; evenly top with the juice of 1 lime half and season with salt and pepper. Medium dice the cucumbers and radishes; combine in a bowl. Add the juice of the remaining lime half. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. To make the sauce, in a bowl, combine the soy glaze and mirin. In a separate bowl, combine the mayonnaise and as much of the yuzu kosho as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the rice

In a medium pot, combine the rice, demi-glace, a big pinch of salt, and 1 cup + 2 tablespoons 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. 

Cook the rice
Cook the fish
3 Cook the fish

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

4 Cook the bok choy & serve your dish

In the pan of reserved fond, heat the sesame oil on medium-high until hot. Add the chopped bok choy. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with cooked fish, marinated vegetables (including the liquid), seasoned avocado, and cooked bok choy. Drizzle with the sauce and yuzu kosho mayo. Garnish with the crispy onions and furikake. Enjoy!

Cook the bok choy & serve your dish
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