A vibrant mix of cucumber & radish is dressed in a zesty lemon & sweetener infusion for a refreshing crunch. Toasted sesame seeds add a nutty note, while crispy nori strips elevate the umami-ness. Just add drizzles of wasabi mayo over tender trout ribbons, chopped pickled ginger, and delicately fluffy sushi rice, and you’ve got the best sushi bowl in town.
Japanese-style Trout & Sushi Rice
Japanese-style Trout & Sushi Rice
with pickled cucumber, radish & ginger
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Black Sesame Seeds
- Cucumber
- Fish
- Kewpie Mayo
- Lemon Juice
- Nori Sheet
- Pickled Ginger
- Radish
- Smoked Trout Ribbons
- Sushi Rice
- Wasabi Powder
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
SUSHI RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 15-20 minutes. Remove from the pot and spread on a plate. Fluff with a fork and cover.
PICKLING
Rinse the cucumber and the radish. Cut the cucumber into matchsticks and thinly slice the radish into rounds. In a bowl, combine the lemon juice, 1 tbsp of water, and 5ml of sweetener. Add the cucumber matchsticks and the radish rounds. Toss to combine, season, and set aside.
SESAME
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NORI
Slice ¼ of the nori sheet into thin strips. Return the pan to medium heat with the nori strips. Toast until crispy, 1-2 minutes.
WASABI MAYO & TROUT
In a small bowl, combine the kewpie mayo with the wasabi powder (to taste). Add water in 5ml increments until drizzling consistency. Roughly chop the trout ribbons. Drain and roughly chop the pickled ginger.
TIME TO FEAST
Bowl up the sushi rice. Top with the chopped trout, the chopped ginger, and the pickled cucumber & radish. Drizzle over the wasabi mayo. Sprinkle over the nori strips (to taste) and scatter over the toasted sesame seeds. Tuck in, Chef!
Sushi Rice - 100ml
Cucumber - 100g
Radish - 20g
Lemon Juice - 15ml
Black Sesame Seeds - 5ml
Nori Sheet - 1
Kewpie Mayo - 50ml
Wasabi Powder - 2,5ml
Smoked Trout Ribbons - 1 pack
Pickled Ginger - 20g
SUSHI RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 15-20 minutes. Remove from the pot and spread on a plate. Fluff with a fork and cover.
PICKLING
Rinse the cucumber and the radish. Cut the cucumber into matchsticks and thinly slice the radish into rounds. In a bowl, combine the lemon juice, 2 tbsp of water, and 10ml of sweetener. Add the cucumber matchsticks and the radish rounds. Toss to combine, season, and set aside.
SESAME
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NORI
Slice ½ of the nori sheet into thin strips. Return the pan to medium heat with the nori strips. Toast until crispy, 1-2 minutes.
WASABI MAYO & TROUT
In a small bowl, combine the kewpie mayo with the wasabi powder (to taste). Add water in 5ml increments until drizzling consistency. Roughly chop the trout ribbons. Drain and roughly chop the pickled ginger.
TIME TO FEAST
Bowl up the sushi rice. Top with the chopped trout, the chopped ginger, and the pickled cucumber & radish. Drizzle over the wasabi mayo. Sprinkle over the nori strips (to taste) and scatter over the toasted sesame seeds. Tuck in, Chef!
Sushi Rice - 200ml
Cucumber - 200g
Radish - 40g
Lemon Juice - 30ml
Black Sesame Seeds - 10ml
Nori Sheet - 1
Kewpie Mayo - 100ml
Wasabi Powder - 5ml
Smoked Trout Ribbons - 2 packs
Pickled Ginger - 40g
SUSHI RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 15-20 minutes. Remove from the pot and spread on a plate. Fluff with a fork and cover.
PICKLING
Rinse the cucumber and the radish. Cut the cucumber into matchsticks and thinly slice the radish into rounds. In a bowl, combine the lemon juice, 3 tbsp of water, and 15ml of sweetener. Add the cucumber matchsticks and the radish rounds. Toss to combine, season, and set aside.
SESAME
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NORI
Slice ¾ of the nori sheet into thin strips. Return the pan to medium heat with the nori strips. Toast until crispy, 1-2 minutes.
WASABI MAYO & TROUT
In a small bowl, combine the kewpie mayo with the wasabi powder (to taste). Add water in 5ml increments until drizzling consistency. Roughly chop the trout ribbons. Drain and roughly chop the pickled ginger.
TIME TO FEAST
Bowl up the sushi rice. Top with the chopped trout, the chopped ginger, and the pickled cucumber & radish. Drizzle over the wasabi mayo. Sprinkle over the nori strips (to taste) and scatter over the toasted sesame seeds. Tuck in, Chef!
Sushi Rice - 300ml
Cucumber - 300g
Radish - 60g
Lemon Juice - 45ml
Black Sesame Seeds - 15ml
Nori Sheet - 1
Kewpie Mayo - 150ml
Wasabi Powder - 7,5ml
Smoked Trout Ribbons - 3 packs
Pickled Ginger - 60g
SUSHI RICE
Place the rinsed rice in a pot with 1.2L of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 15-20 minutes. Remove from the pot and spread on a plate. Fluff with a fork and cover.
PICKLING
Rinse the cucumber and the radish. Cut the cucumber into matchsticks and thinly slice the radish into rounds. In a bowl, combine the lemon juice, 4 tbsp of water, and 20ml of sweetener. Add the cucumber matchsticks and the radish rounds. Toss to combine, season, and set aside.
SESAME
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NORI
Slice the nori sheet into thin strips. Return the pan to medium heat with the nori strips. Toast until crispy, 1-2 minutes.
WASABI MAYO & TROUT
In a small bowl, combine the kewpie mayo with the wasabi powder (to taste). Add water in 5ml increments until drizzling consistency. Roughly chop the trout ribbons. Drain and roughly chop the pickled ginger.
TIME TO FEAST
Bowl up the sushi rice. Top with the chopped trout, the chopped ginger, and the pickled cucumber & radish. Drizzle over the wasabi mayo. Sprinkle over the nori strips (to taste) and scatter over the toasted sesame seeds. Tuck in, Chef!
Sushi Rice - 400ml
Cucumber - 400g
Radish - 80g
Lemon Juice - 60ml
Black Sesame Seeds - 20ml
Nori Sheet - 1
Kewpie Mayo - 200ml
Wasabi Powder - 10ml
Smoked Trout Ribbons - 4 packs
Pickled Ginger - 80g
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