If you’ve ever been in doubt whether you like trout, this recipe will make up your mind to a resounding: Yes! You will be serving up a colourful, taste bud-tantalising poke bowl filled with satisfying sushi rice & steamed edamame beans, pickled veggies, black sesame seeds, pickled ginger, spicy wasabi mayo, and tasty trout. Finished with fresh coriander & lemon wedges. There’s no poking holes in this wonderful dish!
Trout Poke Bowl
Trout Poke Bowl
with wasabi Kewpie Mayo & pickled veg
Hands on Time: 35 - 50 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Black Sesame Seeds
- Carrot
- Cucumber
- Edamame Beans
- Fish
- Fresh Coriander
- Kewpie Mayo
- Lemon
- Lemons
- Pickled Ginger
- Poke Sauce
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Sushi Rice
- Wasabi Powder
From your kitchen:
- Salt & Pepper
- Water
- Oil (cooking, olive or coconut)
- Sugar/Sweetener/Honey
- Paper Towel
ENTICE WITH THIS RICE
Rinse the rice under cold water until it runs clear. (This prevents it from becoming stodgy.) Place in a pot with 250ml of salted water. Pop on the lid and place over medium-high heat. Once boiling, reduce the heat and simmer for 10-15 minutes or until all the water has been absorbed and the rice is tender. Remove from the heat and mix through the edamame beans. Cover with the lid and steam for at least 5 minutes.
SWEET-SHARP VEGGIES
In a bowl, combine the juice of 1 lemon wedge, 20ml of water, seasoning, and a sweetener of choice. Add the Cucumber half-moons and the carrot matchsticks. Toss until coated and set aside to pickle.
WASAAAA-BI?
In a bowl, combine the wasabi powder (to taste) and the mayo. Loosen with water in 5ml increments until a drizzling consistency.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan and set aside to cool.
TASTY TROUT
Place the poke sauce in a bowl. Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip, and fry for 30-60 seconds or until cooked through. Remove from the pan and place on a chopping board. Using a fork, flake the trout. Add to the bowl with the poke sauce and toss until coated.
READY TO BOWL AWAY!
Dish up the edamame rice. Top with the pickled veg and scatter over the trout. Drizzle over any remaining poke sauce (to taste). Sprinkle over the toasted sesame seeds and the chopped pickled ginger. Drizzle over the wasabi mayo, garnish with the chopped coriander, and serve with any remaining Lemon wedges. It’s poke time!
ENTICE WITH THIS RICE
Rinse the rice under cold water until it runs clear. (This prevents it from becoming stodgy.) Place in a pot with 500ml of salted water. Pop on the lid and place over medium-high heat. Once boiling, reduce the heat and simmer for 10-15 minutes or until all the water has been absorbed and the rice is tender. Remove from the heat and mix through the edamame beans. Cover with the lid and steam for at least 5 minutes.
SWEET-SHARP VEGGIES
In a bowl, combine the juice of 2 lemon wedges, 40ml of water, seasoning, and a sweetener of choice. Add the Cucumber half-moons and the carrot matchsticks. Toss until coated and set aside to pickle.
WASAAAA-BI?
In a bowl, combine the wasabi powder (to taste) and the mayo. Loosen with water in 5ml increments until a drizzling consistency.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan and set aside to cool.
TASTY TROUT
Place the poke sauce in a bowl. Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip, and fry for 30-60 seconds or until cooked through. Remove from the pan and place on a chopping board. Using a fork, flake the trout. Add to the bowl with the poke sauce and toss until coated.
READY TO BOWL AWAY!
Dish up the edamame rice. Top with the pickled veg and scatter over the trout. Drizzle over any remaining poke sauce (to taste). Sprinkle over the toasted sesame seeds and the chopped pickled ginger. Drizzle over the wasabi mayo, garnish with the chopped coriander, and serve with any remaining Lemon wedges. It’s poke time!
ENTICE WITH THIS RICE
Rinse the rice under cold water until it runs clear. (This prevents it from becoming stodgy.) Place in a pot with 750ml of salted water. Pop on the lid and place over medium-high heat. Once boiling, reduce the heat and simmer for 10-15 minutes or until all the water has been absorbed and the rice is tender. Remove from the heat and mix through the edamame beans. Cover with the lid and steam for at least 5 minutes.
SWEET-SHARP VEGGIES
In a bowl, combine the juice of 3 lemon wedges, 60ml of water, seasoning, and a sweetener of choice. Add the Cucumber half-moons and the carrot matchsticks. Toss until coated and set aside to pickle.
WASAAAA-BI?
In a bowl, combine the wasabi powder (to taste) and the mayo. Loosen with water in 5ml increments until a drizzling consistency.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan and set aside to cool.
TASTY TROUT
Place the poke sauce in a bowl. Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip, and fry for 30-60 seconds or until cooked through. Remove from the pan and place on a chopping board. Using a fork, flake the trout. Add to the bowl with the poke sauce and toss until coated.
READY TO BOWL AWAY!
Dish up the edamame rice. Top with the pickled veg and scatter over the trout. Drizzle over any remaining poke sauce (to taste). Sprinkle over the toasted sesame seeds and the chopped pickled ginger. Drizzle over the wasabi mayo, garnish with the chopped coriander, and serve with any remaining Lemon wedges. It’s poke time!
ENTICE WITH THIS RICE
Rinse the rice under cold water until it runs clear. (This prevents it from becoming stodgy.) Place in a pot with 1L of salted water. Pop on the lid and place over medium-high heat. Once boiling, reduce the heat and simmer for 10-15 minutes or until all the water has been absorbed and the rice is tender. Remove from the heat and mix through the edamame beans. Cover with the lid and steam for at least 5 minutes.
SWEET-SHARP VEGGIES
In a bowl, combine the juice of 4 lemon wedges, 90ml of water, seasoning, and a sweetener of choice. Add the Cucumber half-moons and the carrot matchsticks. Toss until coated and set aside to pickle.
WASAAAA-BI?
In a bowl, combine the wasabi powder (to taste) and the mayo. Loosen with water in 5ml increments until a drizzling consistency.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan and set aside to cool.
TASTY TROUT
Place the poke sauce in a bowl. Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip, and fry for 30-60 seconds or until cooked through. Remove from the pan and place on a chopping board. Using a fork, flake the trout. Add to the bowl with the poke sauce and toss until coated.
READY TO BOWL AWAY!
Dish up the edamame rice. Top with the pickled veg and scatter over the trout. Drizzle over any remaining poke sauce (to taste). Sprinkle over the toasted sesame seeds and the chopped pickled ginger. Drizzle over the wasabi mayo, garnish with the chopped coriander, and serve with any remaining Lemon wedges. It’s poke time!
Frequently Asked Questions
What is the preparation time for Trout Poke Bowl?
The preparation time for Trout Poke Bowl with wasabi Kewpie Mayo & pickled veg is between 35 and 50 minutes.
What is the total time required to make Trout Poke Bowl with wasabi Kewpie Mayo & pickled veg?
The total time required to make Trout Poke Bowl with wasabi Kewpie Mayo & pickled veg is between 40 and 55 minutes.
How many servings does Trout Poke Bowl provide?
4 servings
What are the main ingredients in Trout Poke Bowl?
Black Sesame Seeds, Carrot, Cucumber, Edamame Beans, Fish, Fresh Coriander, Kewpie Mayo, Lemon, Lemons, Pickled Ginger, Poke Sauce, Rainbow Trout Fillet, Rainbow Trout Fillets, Sushi Rice, Wasabi Powder
What is the nutritional information of Trout Poke Bowl?
Calories: 1025, Carbs: 91 grams, Fat: grams, Protein: 14.5 grams, Sugar: 8.9 grams, Salt: 1405 grams
How do I prepare Trout Poke Bowl?
SWEET-SHARP VEGGIES: In a bowl, combine the juice of 2 lemon wedges, 40ml of water, seasoning, and a sweetener of choice. Add the cucumber half-moons and the carrot matchsticks. Toss until coated and set aside to pickle. READY TO BOWL AWAY!: Dish up the edamame rice. Top with the pickled veg and scatter over the trout. Drizzle over any remaining poke sauce (to taste). Sprinkle over the toasted sesame seeds and the chopped pickled ginger. Drizzle over the wasabi mayo, garnish with the chopped coriander, and serve with any remaining lemon wedges. It’s poke time! ENTICE WITH THIS RICE: Rinse the rice under cold water until it runs clear. (This prevents it from becoming stodgy.) Place in a pot with 500ml of salted water. Pop on the lid and place over medium-high heat. Once boiling, reduce the heat and simmer for 10-15 minutes or until all the water has been absorbed and the rice is tender. Remove from the heat and mix through the edamame beans. Cover with the lid and steam for at least 5 minutes. WASAAAA-BI?: In a bowl, combine the wasabi powder (to taste) and the mayo. Loosen with water in 5ml increments until a drizzling consistency. TASTY TROUT: Place the poke sauce in a bowl. Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip, and fry for 30-60 seconds or until cooked through. Remove from the pan and place on a chopping board. Using a fork, flake the trout. Add to the bowl with the poke sauce and toss until coated. OPEN SESAME: Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan and set aside to cool.
What should be prepared from my kitchen to make Trout Poke Bowl?
Black Sesame Seeds, Carrot, Cucumber, Edamame Beans, Fish, Fresh Coriander, Kewpie Mayo, Lemon, Lemons, Pickled Ginger, Poke Sauce, Rainbow Trout Fillet, Rainbow Trout Fillets, Sushi Rice, Wasabi Powder
How many calories does Trout Poke Bowl have?
1025 calories
How much fat content does Trout Poke Bowl have?
grams
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