Wild Trout & Poke Bowls with Gochjang Crema

fresh ingredients


  • 12 oz
    wild trout
  • 6 oz
    sushi rice
  • 8 oz
    Zesty poke sauce
  • 4 oz
    Gochujang crema
  • 2 oz
    Mirin/rice vinegar blend
  • 1 oz
    green onion
  • 4 oz
  • 2 oz
  • 2 oz
  • 3 oz
  • 3 oz
    red cabbage
  • 2 oz
    sesame oil/ginger/garlic/onion blend
  • 1 oz

Kitchen Items Needed

Sheet pan lined with parchment paper

Medium pot with lid 

2 x cutting board & knife

Medium bowl 

12 oz water

2 x medium skillet

2 x wooden spoon

Box grater

cook along



Preheat oven to 350;

Slice avocado into thin pieces;

Slice radishes thinly;

Slice cucumbers into thin rounds;

Cut trout into small bite size pieces & place in bowl. Pour ½ poke sauce and mix well. Set aside.

Thinly slice green onion;

Peel & grate carrot;

Thinly slice red cabbage.

1Cook Rice

In a medium pot, combine rice, a big pinch of salt, & measured water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover & cook, without stirring, 15 to 17 minutes, or until the water has been absorbed & the rice is tender. Turn off the heat & fluff with a fork. Stir in the mirin/rice vinegar blend & green onion.

2Roast Trout

While the rice cooks, roast trout on a sheet pan for 2-3 minutes – it should be just barely cooked. If you wish to have it well done, leave in for an additional minute. Remove & set aside. 

3Cook Cabbage

Heat sesame oil/garlic/ginger/onion mix over medium high heat. Add cabbage & cook for 5-6 minutes, until slightly soft. Remove & set aside. Wipe out skillet. 

4Assemble Bowls

Divide rice into bowls. Top with cooked salmon, cabbage, carrots, radishes, avocado, sliced cucumbers & edamame. Drizzle with Gochjang crema & any remaining poke sauce, then top with furikake.