Sushi masters train up to 10 years to acquire the century-old Japanese art of making sushi. We show you an easier, quicker version today that takes less than an hour to add under your culinary belt, Chef! Trout, bell pepper, ginger & a creamy Kewpie mayo mixture are swirled with a zesty fish sauce and rolled up with sushi rice and nori sheets. Served an edamame bean salad.
Trout Tartare & Sushi Rice
Trout Tartare & Sushi Rice
with nori, edamame beans & sesame seeds
Hands on Time: 15 - 40 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Creamy Kewpie
- Cucumber
- Edamame Beans
- Fish
- Nori Sheets
- Pickled Ginger
- Smoked Trout Ribbons
- Soy Dressing
- Spring Onion
- Spring Onions
- Sushi Rice
- Tangy Fish Sauce
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
RICE
Place the rice in a pot with 300ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until cooked through, 15-20 minutes. Drain the water if necessary. Remove from the pot and spread on a plate. Fluff with a fork and cover.
TOAST
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SOME PREP
When the rice has 5 minutes to go, in a bowl, combine the trout, the pepper, the spring onion whites, the ginger, the kewpie mayo, and the tangy Fish sauce (to taste).
JUST BEFORE SERVING
Lay the nori sheets, make a bed of the sushi rice, top with another layer of creamy trout mixture, roll up, and cut into thick rounds. In a salad bowl, combine the Cucumber, the edamame beans, and the soy dressing.
TIME TO EAT
Dish up the sushi-style rounds and serve alongside the green salad. Sprinkle over the sesame seeds and garnish with the spring onion greens. Well done, Chef!
RICE
Place the rice in a pot with 300ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until cooked through, 15-20 minutes. Drain the water if necessary. Remove from the pot and spread on a plate. Fluff with a fork and cover.
TOAST
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SOME PREP
When the rice has 5 minutes to go, in a bowl, combine the trout, the pepper, the spring onion whites, the ginger, the kewpie mayo, and the tangy Fish sauce (to taste).
JUST BEFORE SERVING
Lay the nori sheets, make a bed of the sushi rice, top with another layer of creamy trout mixture, roll up, and cut into thick rounds. In a salad bowl, combine the Cucumber, the edamame beans, and the soy dressing.
TIME TO EAT
Dish up the sushi-style rounds and serve alongside the green salad. Sprinkle over the sesame seeds and garnish with the spring onion greens. Well done, Chef!
RICE
Place the rice in a pot with 900ml [1.2L]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until cooked through, 15-20 minutes. Drain the water if necessary. Remove from the pot and spread on a plate. Fluff with a fork and cover.
TOAST
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SOME PREP
When the rice has 5 minutes to go, in a bowl, combine the trout, the pepper, the spring onion whites, the ginger, the kewpie mayo, and the tangy Fish sauce (to taste).
JUST BEFORE SERVING
Lay the nori sheets, make a bed of the sushi rice, top with another layer of creamy trout mixture, roll up, and cut into thick rounds. In a salad bowl, combine the Cucumber, the edamame beans, and the soy dressing.
TIME TO EAT
Dish up the sushi-style rounds and serve alongside the green salad. Sprinkle over the sesame seeds and garnish with the spring onion greens. Well done, Chef!
RICE
Place the rice in a pot with 900ml [1.2L]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until cooked through, 15-20 minutes. Drain the water if necessary. Remove from the pot and spread on a plate. Fluff with a fork and cover.
TOAST
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SOME PREP
When the rice has 5 minutes to go, in a bowl, combine the trout, the pepper, the spring onion whites, the ginger, the kewpie mayo, and the tangy Fish sauce (to taste).
JUST BEFORE SERVING
Lay the nori sheets, make a bed of the sushi rice, top with another layer of creamy trout mixture, roll up, and cut into thick rounds. In a salad bowl, combine the Cucumber, the edamame beans, and the soy dressing.
TIME TO EAT
Dish up the sushi-style rounds and serve alongside the green salad. Sprinkle over the sesame seeds and garnish with the spring onion greens. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Trout Tartare & Sushi Rice?
The preparation time for Trout Tartare & Sushi Rice with nori, edamame beans & sesame seeds is between 15 and 40 minutes.
What is the total time required to make Trout Tartare & Sushi Rice with nori, edamame beans & sesame seeds?
The total time required to make Trout Tartare & Sushi Rice with nori, edamame beans & sesame seeds is between 35 and 60 minutes.
How many servings does Trout Tartare & Sushi Rice provide?
4 servings
What are the main ingredients in Trout Tartare & Sushi Rice?
Bell Pepper, Bell Peppers, Creamy Kewpie, Cucumber, Edamame Beans, Fish, Nori Sheets, Pickled Ginger, Smoked Trout Ribbons, Soy Dressing, Spring Onion, Spring Onions, Sushi Rice, Tangy Fish Sauce, White Sesame Seeds
What is the nutritional information of Trout Tartare & Sushi Rice?
Calories: 835, Carbs: 99 grams, Fat: grams, Protein: 28 grams, Sugar: 9.4 grams, Salt: 1534 grams
How do I prepare Trout Tartare & Sushi Rice?
TIME TO EAT: Dish up the sushi-style rounds and serve alongside the green salad. Sprinkle over the sesame seeds and garnish with the spring onion greens. Well done, Chef! JUST BEFORE SERVING: Lay the nori sheets, make a bed of the sushi rice, top with another layer of creamy trout mixture, roll up, and cut into thick rounds. In a salad bowl, combine the cucumber, the edamame beans, and the soy dressing. SOME PREP: When the rice has 5 minutes to go, in a bowl, combine the trout, the pepper, the spring onion whites, the ginger, the kewpie mayo, and the tangy fish sauce (to taste). TOAST: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. RICE: Place the rice in a pot with 300ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until cooked through, 15-20 minutes. Drain the water if necessary. Remove from the pot and spread on a plate. Fluff with a fork and cover.
What should be prepared from my kitchen to make Trout Tartare & Sushi Rice?
Bell Pepper, Bell Peppers, Creamy Kewpie, Cucumber, Edamame Beans, Fish, Nori Sheets, Pickled Ginger, Smoked Trout Ribbons, Soy Dressing, Spring Onion, Spring Onions, Sushi Rice, Tangy Fish Sauce, White Sesame Seeds
How many calories does Trout Tartare & Sushi Rice have?
835 calories
How much fat content does Trout Tartare & Sushi Rice have?
grams
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