Kwanghi would typically use salmon for this dish, however for he decided to use trout this time as it is more sustainable.
Ingredients
Irish trout:
1 pound trout fillet cut into 4 thin portions (skin on is fine)
Teriyaki sauce:
- 3/4 cup soy sauce
- 3/4 cup Mirin (rice wine)
- 1/2 cup sugar (white or brown)
- 1 teaspoon finely minced garlic (optional)
- 1 teaspoon finely minced ginger (optional)
Toasted Sesame and Nori:
- 8-inch square sheet of Nori, cut with a scissors into 1-inch strips. Stack the strips and cut crosswise into 1-inch by 1/4-inch confetti.
- 2 tablespoons of black or white sesame seeds, or a mixture of both
Sushi Rice:
- 2 cups sushi rice (short grain rice)
- 2/3 cup homemade seasoned rice vinegar (see ingredients below) or you can buy seasoned rice vinegar in the Asian section of your grocery store.
- 1 cup rice vinegar
- 3 tablespoons sugar
- 2 teaspoons salt
Sautéed Spinach:
- 20 ounces fresh spinach, washed
- 1 tablespoon Asian sesame oil
- Salt
Garnish:
- 1 bunch scallions, washed, trimmed, and sliced crosswise
- 1 avocado, peeled, pitted and sliced
Method
- Make the teriyaki sauce: In a small saucepan bring soy sauce, mirin, sugar, garlic (if using) and ginger (if using) to a gentle boil. Lower the heat and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat and set aside to cool.
- Toasted nori & sesame seeds: Toast nori and sesame seeds in a hot skillet for a minute or two, stirring and tossing constantly just until sesame seeds start to get a little brown. Transfer to a bowl and set aside.
- Make the sushi rice: Rinse rice several times to remove excess starchy powder: put rice into a large bowl and cover by an inch with water. Swish rice around with your hands.
- Pour off cloudy water. Repeat 2 or 3 times more. Drain in a fine mesh colander.
- Cook rice per package directions. (about 2 1/2 cups water per 2 cups rice and a 15 minute simmer, covered) Remove rice from heat and let it sit, covered, for 10 minutes.
- While rice is cooking, make seasoned rice vinegar: in a small saucepan bring rice vinegar, sugar and salt to a gentle simmer.
- Cook, stirring, until sugar and salt are dissolved. Set aside. Transfer rice to a large nonmetallic bowl.
- Measure out 2/3 cup of seasoned rice vinegar and slowly pour it over the rice, while tossing and mixing it. Cover bowl with a cloth and set aside.
- Cook the spinach: Heat 1 tablespoons sesame oil over medium heat in a large skillet. Add spinach and 2 tablespoons water to the pan.
- Cover pan and leave it for 2 minutes. Uncover and stir. Spinach will be mostly wilted. Cook, stirring for about a minute more until it is completely wilted. Sprinkle with a pinch or two of salt. Remove from heat.
- Cook the trout: Preheat oven to broil and set the rack 8 inches from the top. Place trout skin-side down on a foil-lined jellyroll pan.
- Pour 1/4 cup of teriyaki sauce into a separate small bowl to use for glazing the salmon. Brush salmon with teriyaki sauce and cook for two minutes under the broiler.
- Pull salmon out of the oven and brush more teriyaki sauce on top. Return to the oven and cook for 1-3 minutes more, to your desired doneness. Better to undercook it slightly as it will continue to cook a bit even after it's out of the oven. Remove from oven.
- Assemble rice bowls: Put rice and spinach in the bottom of a bowl. Lay trout on top (skin will peel off easily, if you prefer it skinless) Garnish with avocado slices. Sprinkle with scallions and nori-sesame confetti. Drizzle with teriyaki sauce. Repeat for each bowl.
- Recipe courtesy of Kwanghi Chan and Compass Ireland
