Rainbow Trout Poke

Rainbow Trout Poke Bowls, With Pickled Cucumber, Cabbage Slaw, and Mango Jalapeño Salsa

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PREP TIME: 10 Minutes/ COOK TIME: 35 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 870/ Protein 36g

DIFFICULTY LEVEL: Medium

INGREDIENTS: 1/8 Cup Rice Vinegar, Mini Cucumber, 1/8 Cup Sweet Soy Glaze, Jalapeños, Red Cabbage and Carrot Mix, 1/8 Cup Mayo, 1 TBSP Sriacha, ¾ Cup Sushi Rice, Mango

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Step 1: Cook Rice

In a small pot, melt 2 TBSP of butter

Combine rice, 1.25 cups of water, and ¼ TSP of Salt and Pepper

Bring to a boil

REDUCE HEAT TO LOW AND COVER

Simmer for 15 minutes

Keep covered off heat until ready to serve

Step 2: Prep and Pickle Vegetables

While rice cooks, wash and dry produce

Dice mango

Slice cucumber into rounds

Trim and thinly slice Jalapeño

To a bowl, combine mango, cucumber, ½ of rice wine vinegar, jalapeno, ¼ TSP of salt, pepper, and sugar

Microwave for 1 minute

Set aside to pickle

Step 3: Coat Trout

To a large pan on medium heat, drizzle oil

Pat trout dry with paper towel

Cut into 4 equal parts

In medium bowl, toss trout with half of the sweet soy glaze until evenly coated

Step 4: Cook Trout

Once pan is hot, place trout skin side down

Cook for 7 minutes, flip and cook for another 2 minutes

Step 5: Make Slaw and Sriracha Mayo

Meanwhile, in a third medium bowl, toss cabbage and carrot mix with mayo, Sriracha, and ¼ TSP of salt and pepper

Add water 1 TSP at a timeuntil mixture reaches drizzling consistency

Step 6: Finish and Serve

Divide rice between shallow bowls

Top with trout, slaw, and mango in separate sections

Top trout with pickled cucumber and jalapeno

Drizzle with Sriracha mayo and remaining sweet soy glaze

Serve Hot and Enjoy!