What is the total time required to make Trout Ribbon “Sushi” with pickled ginger & soy sauce?

The total time required to make Trout Ribbon “Sushi” with pickled ginger & soy sauce is between 30 and 50 minutes.

What are the main ingredients in Trout Ribbon “Sushi”?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Sugar/Sweetener/Honey

What is the nutritional information of Trout Ribbon “Sushi”?

Calories: 573, Carbs: 32 grams, Fat: grams, Protein: 24.4 grams, Sugar: 8.8 grams, Salt: 1700 grams

How do I prepare Trout Ribbon “Sushi”?

LET’S PREP: Halve the avocado and remove the pip. Scoop out the avocado flesh. Cut the flesh into thin slices and set aside. In a small bowl, add the vinegar, a sweetener of choice, 2 tbsp of water, and seasoning. Mix until the sweetener is fully dissolved. Add the carrot ribbons and the radish rounds, and toss until fully coated. Set aside to pickle. CUT THE SUSHI: When the rolls have chilled, remove the cling wrap. Using a sharp knife, trim the edges and cut each roll into 6 equal slices. Drain the pickling liquid from the carrot ribbons and radish. NO TROUT YOU’LL LOVE THIS DISH!: Lay down the sushi pieces, filling-side up, and top with the mayo, the sesame seeds, and the drained pickled ginger. Serve alongside the pickled carrots & radish. Serve the soy sauce on the side for dunking. Sushi night! LAY IT DOWN: Lay down 2 pieces of cling wrap, each large enough for each nori sheet. Top each piece of cling wrap with each nori sheet. Top with the cucumber ribbons, slightly overlapping each ribbon to create a single layer on each sheet. Then, top with the trout ribbons, slightly overlapping each ribbon to create a single layer on each sheet. Divide the cream cheese between the sheets and spread out in an even layer. ROLL IT UP!: Top the cream cheese with the avocado slices along the longest side of each sheet. Holding the cling wrap along the longest side, tightly roll up each sushi roll to fully encase the filling using the cling wrap to guide it into a roll. On completion, fully cover each roll with the cling wrap and place seam side-down on a plate. Set aside in the fridge to chill for at least 10-15 minutes.

What should be prepared from my kitchen to make Trout Ribbon “Sushi”?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Sugar/Sweetener/Honey

Trout Ribbon “Sushi”

All the deliciousness of sushi with a maximum flavour reward. We have lost the rice but have replaced it with loads of other tasty elements! Smoked trout ribbons, cream cheese, cucumber, avocado, and crunchy nori sheets, all play their part in making this dish unforgettably yum!

Trout Ribbon “Sushi”

with pickled ginger & soy sauce

Hands on Time: 10 - 25 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Black Sesame Seeds
Carrot
Cream Cheese
Cucumber
Fish
Kewpie Mayo
Low-Sodium Soy Sauce
Nori Sheet
Nori Sheets
Pickled Ginger
Radish
Rice Wine Vinegar
Smoked Trout Ribbons

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Cling Wrap
Sugar/Sweetener/Honey

Serves 1

LET’S PREP
Halve the avocado and set aside the half containing the pip for another meal. Scoop out the avocado flesh from the remaining half. Cut the flesh into thin slices and set aside. In a small bowl, add the vinegar, a sweetener of choice, 1 tbsp of water, and seasoning. Mix until the sweetener is fully dissolved. Add the carrot ribbons and the radish rounds, and toss until fully coated. Set aside to pickle.
LAY IT DOWN
Lay down a piece of cling wrap, large enough for the nori sheet. Top the piece of cling wrap with the nori sheet. Top with the cucumber ribbons, slightly overlapping each ribbon to create a single layer. Then, top with the trout ribbons, slightly overlapping each ribbon to create a single layer. Spread out the cream cheese in an even layer.
ROLL IT UP!
Top the cream cheese with the avocado slices along the longest side of the sheet. Holding the cling wrap along the longest side, tightly roll up the sushi roll to fully encase the filling using the cling wrap to guide it into a roll. On completion, fully cover the roll with the cling wrap and place seam side-down on a plate. Set aside in the fridge to chill for at least 10-15 minutes.
CUT THE SUSHI
When the roll has chilled, remove the cling wrap. Using a sharp knife, trim the edges and cut the roll into 6 equal slices. Drain the pickling liquid from the carrot ribbons and radish.
NO TROUT YOU’LL LOVE THIS DISH!
Lay down the sushi pieces, filling-side up, and top with the mayo, the sesame seeds, and the drained pickled ginger. Serve alongside the pickled carrots & radish. Serve the soy sauce on the side for dunking. Sushi night!

Avocado - 1
Rice Wine Vinegar - 15ml
Carrot - 120g
Radish - 20g
Nori Sheet - 1
Cucumber - 100g
Smoked Trout Ribbons - 40g
Cream Cheese - 10ml
Kewpie Mayo - 15ml
Black Sesame Seeds - 5ml
Pickled Ginger - 10g
Low Sodium Soy Sauce - 10ml

Download the Recipe

Serves 2

LET’S PREP
Halve the avocado and remove the pip. Scoop out the avocado flesh. Cut the flesh into thin slices and set aside. In a small bowl, add the vinegar, a sweetener of choice, 2 tbsp of water, and seasoning. Mix until the sweetener is fully dissolved. Add the carrot ribbons and the radish rounds, and toss until fully coated. Set aside to pickle.
LAY IT DOWN
Lay down 2 pieces of cling wrap, each large enough for each nori sheet. Top each piece of cling wrap with each nori sheet. Top with the cucumber ribbons, slightly overlapping each ribbon to create a single layer on each sheet. Then, top with the trout ribbons, slightly overlapping each ribbon to create a single layer on each sheet. Divide the cream cheese between the sheets and spread out in an even layer.
ROLL IT UP!
Top the cream cheese with the avocado slices along the longest side of each sheet. Holding the cling wrap along the longest side, tightly roll up each sushi roll to fully encase the filling using the cling wrap to guide it into a roll. On completion, fully cover each roll with the cling wrap and place seam side-down on a plate. Set aside in the fridge to chill for at least 10-15 minutes.
CUT THE SUSHI
When the rolls have chilled, remove the cling wrap. Using a sharp knife, trim the edges and cut each roll into 6 equal slices. Drain the pickling liquid from the carrot ribbons and radish.
NO TROUT YOU’LL LOVE THIS DISH!
Lay down the sushi pieces, filling-side up, and top with the mayo, the sesame seeds, and the drained pickled ginger. Serve alongside the pickled carrots & radish. Serve the soy sauce on the side for dunking. Sushi night!

Avocado - 1
Rice Wine Vinegar - 30ml
Carrot - 120g
Radish - 40g
Nori Sheets - 2
Cucumber - 200g
Smoked Trout Ribbons - 80g
Cream Cheese - 20ml
Kewpie Mayo - 30ml
Black Sesame Seeds - 10ml
Pickled Ginger - 20g
Low Sodium Soy Sauce - 20ml

Download the Recipe

Serves 3

LET’S PREP
Halve the avocados and set aside one of the halves containing the pip for another meal. Scoop out the avocado flesh from the remaining halves. Cut the flesh into thin slices and set aside. In a small bowl, add the vinegar, a sweetener of choice, 3 tbsp of water, and seasoning. Mix until the sweetener is fully dissolved. Add the carrot ribbons and the radish rounds, and toss until fully coated. Set aside to pickle.
LAY IT DOWN
Lay down 3 pieces of cling wrap, each large enough for each nori sheet. Top each piece of cling wrap with each nori sheet. Top with the cucumber ribbons, slightly overlapping each ribbon to create a single layer on each sheet. Then, top with the trout ribbons, slightly overlapping each ribbon to create a single layer on each sheet. Divide the cream cheese between the sheets and spread out in an even layer.
ROLL IT UP!
Top the cream cheese with the avocado slices along the longest side of each sheet. Holding the cling wrap along the longest side, tightly roll up each sushi roll to fully encase the filling using the cling wrap to guide it into a roll. On completion, fully cover each roll with the cling wrap and place seam side-down on a plate. Set aside in the fridge to chill for at least 10-15 minutes.
CUT THE SUSHI
When the rolls have chilled, remove the cling wrap. Using a sharp knife, trim the edges and cut each roll into 6 equal slices. Drain the pickling liquid from the carrot ribbons and radish.
NO TROUT YOU’LL LOVE THIS DISH!
Lay down the sushi pieces, filling-side up, and top with the mayo, the sesame seeds, and the drained pickled ginger. Serve alongside the pickled carrots & radish. Serve the soy sauce on the side for dunking. Sushi night!

Avocados - 2
Rice Wine Vinegar - 45ml
Carrot - 240g
Radish - 60g
Nori Sheets - 3
Cucumber - 300g
Smoked Trout Ribbons - 120g
Cream Cheese - 30ml
Kewpie Mayo - 45ml
Black Sesame Seeds - 15ml
Pickled Ginger - 30g
Low Sodium Soy Sauce - 30ml

Download the Recipe

Serves 4

LET’S PREP
Halve the avocados and remove the pips. Scoop out the avocado flesh. Cut the flesh into thin slices and set aside. In a small bowl, add the vinegar, a sweetener of choice, 4 tbsp of water, and seasoning. Mix until the sweetener is fully dissolved. Add the carrot ribbons and the radish rounds, and toss until fully coated. Set aside to pickle.
LAY IT DOWN
Lay down 4 pieces of cling wrap, each large enough for each nori sheet. Top each piece of cling wrap with each the nori sheet. Top with the cucumber ribbons, slightly overlapping each ribbon to create a single layer on each sheet. Then, top with the trout ribbons, slightly overlapping each ribbon to create a single layer on each sheet. Divide the cream cheese between the sheets and spread out in an even layer.
ROLL IT UP!
Top the cream cheese with the avocado slices along the longest side of each sheet. Holding the cling wrap along the longest side, tightly roll up each sushi roll to fully encase the filling using the cling wrap to guide it into a roll. On completion, fully cover each roll with the cling wrap and place seam side-down on a plate. Set aside in the fridge to chill for at least 10-15 minutes.
CUT THE SUSHI
When the rolls have chilled, remove the cling wrap. Using a sharp knife, trim the edges and cut each roll into 6 equal slices. Drain the pickling liquid from the carrot ribbons and radish.
NO TROUT YOU’LL LOVE THIS DISH!
Lay down the sushi pieces, filling-side up, and top with the mayo, the sesame seeds, and the drained pickled ginger. Serve alongside the pickled carrots & radish. Serve the soy sauce on the side for dunking. Sushi night!