Wild Trout Bowls with Avocado, Ponzu Veggies & Sriracha Yogurt

Wild Trout

fresh ingredients


  • 12 oz
    wild trout
  • 4 oz
  • 6 oz
    jasmine rice
  • 4 oz
  • 2 oz
  • 12 pcs
  • 2 oz
  • 12 pcs
    bell pepper
  • 2 oz
    green onion
  • 2 oz
    mirin ponzu blend
  • 1 oz
    sesame seed
  • 3 oz
    sriracha yogurt

Kitchen Items Needed

Small pot with lid

Medium nonstick skillet

Wooden spoon 

Small bowl 



12 oz water 

Box grater

Aluminum foil 

Paper towel

cook along



Cut lime into wedges;

Remove skin & thinly slice avocado;

Slice radishes;

Dice cucumbers;

Core & thinly slice bell pepper;

Thinly slice green onion, separating the white & green parts; 

Grate carrot;

1Prepare Rice

Pour rice into a medium saucepan. Add measured water with a pinch of salt. Cover & bring to boil, reduce to low heat & simmer for 15-18 mins or until all water is absorbed. Remove the lid, add scallions, fluff with a fork, cover & set aside.

2Marinate Veggies

Add sliced radishes, diced cucumbers & mirin ponzu blend to a small bowl. Add a pinch of salt & pepper, mix well & set aside. 

3Sear Trout

Pat the fish dry with paper towels, season with salt & pepper on both sides. In the same skillet, heat 1 tablespoon of olive oil on medium-high until hot. Add seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned & crispy. Flip & cook 12-14 minutes, or until lightly browned & cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up & cover with foil. (If you prefer your fish well done, cook for 2 minutes more)

4Cook Peppers

In the pan of reserved fond, heat another drizzle of olive oil on medium-high until hot. Add peppers & white parts of onion. Cook, stirring frequently, 5-7 minutes, or until pepper are softened. Turn off the heat. Taste, then season with salt & pepper if desired.

5To Serve

Serve the cooked rice topped with the cooked fish, marinated cucumber & radish (including the liquid), sliced avocado & cooked peppers. Top with shredded carrots, drizzle sriracha yogurt & sprinkle with sesame seed, serve with lime wedges on the side.