We're bowled over!
This delicious trout rice bowl is full of umami flavours featuring our extremely versatile Blackberry Dark Balsamic, Toasted Sesame Oil, and our Premium Extra Virgin Olive Oil. Fully satisfying this can be served for lunch or dinner.
Ready in 30 minutes
Serves 2-4 people
Ingredients
For Trout:- 500g Trout Fillet
- 2 tbsp Della Terra Blackberry Ginger Balsamic
- 1 tbsp Lemon Juice
- 1/2 tsp Della Terra Extra Virgin Olive Oil
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Powdered Ginger
For Rice:
- 1 cup Sushi Rice
- 2 tbsp Rice Vinegar
- 2 tbsp Low-Sodium Soya Sauce
- 1/2 tbsp Toasted Sesame Seed Oil
- 1/2 tsp Salt
For Spicy Mayo:
- 1/4 cup Mayo
- 2 tsp Spicy Green Chili (or Cayenne) Extra Virgin Olive Oil
Toppings for Bowl:
- Sliced Mini Cucumber
- 1/2 Avocado Sliced
- Pickled Ginger
- Spicy Mayo
- Roasted Seaweed Strips
- Sliced Green Onions
- Sesame Seeds
- Blackberry Ginger Dark Balsamic
- Chilli Flakes
Preparation
Method for Trout:
- Preheat oven to 415ºF and line a baking sheet with parchment paper.
- Carefully separate the skin from the trout fillet. Use a shape knife if needed.
- Once the skin is removed, slice the fillet into ½-inch cubes. Transfer to a bowl and set aside.
- Mix Balsamic, Lemon, Oil, and spices in a small bowl. Pour over the trout and mix with a rubber spatula.
- Place the trout on the prepared baking sheet, leaving space between each piece.
- Bake for 15 minutes or until the edges begin to crisp.
Method for Rice:
- Cook Rice as per package instructions
- Add Vinegar, Soya Sauce, Oil, and salt when the rice is fully cooked. Mix with a rubber spatula
Method for Spicy Mayo:
- In a small bowl combine mayo and Spicy Green Chili Olive Oil together.
Bowl Assembly
- Divide rice equally in dishes as the based
- Top each bowl with Trout, Cucumber, Avocado, Seaweed, and Green Onions. Sprinkle on Sesame Seeds and chilli flakes
- Drizzle Spicy Mayo and Blackberry Ginger Dark Balsamic
