My family usually eats trout for Thanksgiving, so this recipe seemed timely with thanksgiving right around the corner. I especially love smoked trout and this blog is full of ideas for different ways to use it, including smoked trout sushi rolls. Therefore I decided to make the much easier sushi bowls with smoked trout as well.
I adapted this recipe from my imitation crab sushi bowls recipe, but with a few differences. I used white rice here because the sweeter flavor really goes well with the sweetness of the smoked trout. Usually, I am a whole grain gal, but sometimes white rice suits a dish more, like it does here.
Also, I used long grain rice instead of short grain rice. Short grain rice is used in sushi because it is stickier and holds together better in a roll, which is not necessary here so long grain rice will do (and you likely already have it in your pantry).
Another difference was that I increased the amount of sriracha mayo that I used. I love the creamy texture and spice that it adds to the dish, and I wanted more of that flavor in my bowls.
Finally, I don’t stock seasoned rice vinegar because I use it so rarely. Therefore I wrote into the recipe how to make your own. You can substitute 2 TBS of seasoned rice vinegar if you happen to have it in stock.
Tips and Tricks for the Smoked Trout Sushi Bowls recipe:
- Meal Prep the Rice: I like to make rice in large batches and freeze the extra. That makes recipes like this one come together in no time at all.
- Protein Swaps: You can use anything here that you might enjoy in sushi. Steamed shrimp or smoked salmon work, as would teriyaki baked tofu.
- Garnishes: I don’t think this meal is complete without the garnishes on top. I cut my nori sheet into tiny pieces using scissors, a great task to give a kid that wants to help! You can use all black or all white sesame seeds as well.
- Add Wasabi: You could use wasabi peas to add both crunch and wasabi flavor, or you can mix wasabi into mayo to drizzle.
- Omit the spice: If you don’t want the spicy sriracha mayo you could try a miso mayo instead.
- 1 cup rice (I used long grain white)
- 1 ½ cups water
- 2 TBS rice vinegar
- ½ tsp sugar
- ¼ tsp salt
- 3 TBS mayo
- 1-2 tsp sriracha, or to taste
- 1 medium cucumber, diced
- 1 avocado, diced
- 9 oz flaked smoked trout
- 1 nori sheet, cut into small pieces
- Sesame seeds, for garnish
- Combine rice and water and cook until the rice is fluffy and the water is absorbed. I like to use my rice cooker.
- Whisk together the rice vinegar, sugar and salt until the grains are mostly dissolved. Transfer the rice to a glass or non-reactive bowl and toss it with the vinegar mixture.
- Mix together the mayo and sriracha.
- Layer three bowls with the rice mixture, diced cucumber, diced avocado, and flaked smoked trout. Drizzle with the sriracha mayo and sprinkle with the noir sheet pieces and sesame seeds.
This looks delish – so glad you’re not doing a thanksgiving dish like everyone else.