You won’t be able to poke any holes in this poke bowl recipe, Chef! Every ingredient simply works beautifully together. From the marinated trout, which soaks up a special UCOOK poke sauce, the cooling cucumber, crunchy carrot, plump edamame beans & warming pickled ginger. Served with a spicy wasabi-infused mayo and fresh coriander.
Waterford’s Trout Poke Bowl
Waterford’s Trout Poke Bowl
with wasabi Kewpie mayo & pickled veg
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Black Sesame Seeds
- Carrot
- Cucumber
- Edamame Beans
- Fish
- Fresh Coriander
- Kewpie Mayo
- Pickled Ginger
- Poke Sauce
- Red Wine Vinegar
- Smoked Trout Ribbons
- Sushi Rice
- Wasabi Powder
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
SUSHI RICE
Place the rice in a pot with 225ml [450ml]|#7DA0D7 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 to cool slightly. Fluff with a fork and cover.
TASTY TROUT
Roughly chop the trout ribbons into pieces and place in a bowl with the poke sauce. Toss so all the trout is covered in the sauce. Leave to marinate until plating up.
PICKLE & PLUMP UP
Boil the kettle. In a bowl, combine the vinegar, 20ml [40ml]|#7DA0D7 of water, seasoning, and a sweetener of choice. Add the Cucumber and the carrot. Toss until coated and set aside to pickle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
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.
PERFECT POKE BOWL
Dish up the sushi rice into a shallow bowl. Add the pickled Cucumber, the carrot, the edamame beans, the ginger and the trout ribbons, poke bowl style. Pour over any remaining marinade. Garnish with the coriander and sesame seeds. Drizzle over the wasabi mayo. Yum, what a treat, Chef!
SUSHI RICE
Place the rice in a pot with 225ml [450ml]|#7DA0D7 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 to cool slightly. Fluff with a fork and cover.
TASTY TROUT
Roughly chop the trout ribbons into pieces and place in a bowl with the poke sauce. Toss so all the trout is covered in the sauce. Leave to marinate until plating up.
PICKLE & PLUMP UP
Boil the kettle. In a bowl, combine the vinegar, 20ml [40ml]|#7DA0D7 of water, seasoning, and a sweetener of choice. Add the Cucumber and the carrot. Toss until coated and set aside to pickle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
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.
PERFECT POKE BOWL
Dish up the sushi rice into a shallow bowl. Add the pickled Cucumber, the carrot, the edamame beans, the ginger and the trout ribbons, poke bowl style. Pour over any remaining marinade. Garnish with the coriander and sesame seeds. Drizzle over the wasabi mayo. Yum, what a treat, Chef!
SUSHI RICE
Place the rice in a pot with 675ml [900ml]|#7DA0D7 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 to cool slightly. Fluff with a fork and cover.
TASTY TROUT
Roughly chop the trout ribbons into pieces and place in a bowl with the poke sauce. Toss so all the trout is covered in the sauce. Leave to marinate until plating up.
PICKLE & PLUMP UP
Boil the kettle. In a bowl, combine the vinegar, 60ml [80ml]|#7DA0D7 of water, seasoning, and a sweetener of choice. Add the Cucumber and the carrot. Toss until coated and set aside to pickle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
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.
PERFECT POKE BOWL
Dish up the sushi rice into a shallow bowl. Add the pickled Cucumber, the carrot, the edamame beans, the ginger and the trout ribbons, poke bowl style. Pour over any remaining marinade. Garnish with the coriander and sesame seeds. Drizzle over the wasabi mayo. Yum, what a treat, Chef!
SUSHI RICE
Place the rice in a pot with 675ml [900ml]|#7DA0D7 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 to cool slightly. Fluff with a fork and cover.
TASTY TROUT
Roughly chop the trout ribbons into pieces and place in a bowl with the poke sauce. Toss so all the trout is covered in the sauce. Leave to marinate until plating up.
PICKLE & PLUMP UP
Boil the kettle. In a bowl, combine the vinegar, 60ml [80ml]|#7DA0D7 of water, seasoning, and a sweetener of choice. Add the Cucumber and the carrot. Toss until coated and set aside to pickle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
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.
PERFECT POKE BOWL
Dish up the sushi rice into a shallow bowl. Add the pickled Cucumber, the carrot, the edamame beans, the ginger and the trout ribbons, poke bowl style. Pour over any remaining marinade. Garnish with the coriander and sesame seeds. Drizzle over the wasabi mayo. Yum, what a treat, Chef!
Frequently Asked Questions
What is the preparation time for Waterford’s Trout Poke Bowl?
The preparation time for Waterford’s Trout Poke Bowl with wasabi Kewpie mayo & pickled veg is between 20 and 40 minutes.
What is the total time required to make Waterford’s Trout Poke Bowl with wasabi Kewpie mayo & pickled veg?
The total time required to make Waterford’s Trout Poke Bowl with wasabi Kewpie mayo & pickled veg is between 30 and 50 minutes.
How many servings does Waterford’s Trout Poke Bowl provide?
4 servings
What are the main ingredients in Waterford’s Trout Poke Bowl?
Black Sesame Seeds, Carrot, Cucumber, Edamame Beans, Fish, Fresh Coriander, Kewpie Mayo, Pickled Ginger, Poke Sauce, Red Wine Vinegar, Smoked Trout Ribbons, Sushi Rice, Wasabi Powder
What is the nutritional information of Waterford’s Trout Poke Bowl?
Calories: 814, Carbs: 80 grams, Fat: grams, Protein: 24.7 grams, Sugar: 9.5 grams, Salt: 2016 grams
How do I prepare Waterford’s Trout Poke Bowl?
PERFECT POKE BOWL: Dish up the sushi rice into a shallow bowl. Add the pickled cucumber, the carrot, the edamame beans, the ginger and the trout ribbons, poke bowl style. Pour over any remaining marinade. Garnish with the coriander and sesame seeds. Drizzle over the wasabi mayo. Yum, what a treat, Chef! 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. WASAAAA-BI?: In a bowl, combine the wasabi powder (to taste) and the mayo. Loosen with water in 5ml increments until a drizzling consistency. PICKLE & PLUMP UP: Boil the kettle. In a bowl, combine the vinegar, 20ml [40ml]|#7DA0D7 of water, seasoning, and a sweetener of choice. Add the cucumber and the carrot. Toss until coated and set aside to pickle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. TASTY TROUT: Roughly chop the trout ribbons into pieces and place in a bowl with the poke sauce. Toss so all the trout is covered in the sauce. Leave to marinate until plating up. SUSHI RICE: Place the rice in a pot with 225ml [450ml]|#7DA0D7 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 to cool slightly. Fluff with a fork and cover.
What should be prepared from my kitchen to make Waterford’s Trout Poke Bowl?
Black Sesame Seeds, Carrot, Cucumber, Edamame Beans, Fish, Fresh Coriander, Kewpie Mayo, Pickled Ginger, Poke Sauce, Red Wine Vinegar, Smoked Trout Ribbons, Sushi Rice, Wasabi Powder
How many calories does Waterford’s Trout Poke Bowl have?
814 calories
How much fat content does Waterford’s Trout Poke Bowl have?
grams
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