Rice Bowl With Spinach And Smoked Trout Food

RICE BOWL WITH SPINACH AND SMOKED TROUT

Steps:

• Season the cooked sprouted brown rice to taste with soy sauce, and place in a large, wide bowl.
• Stalk the salad greens and cut crosswise into thin strips (chiffonade). Alternatively, place the greens in a bowl and cut into small pieces with scissors. Toss with the lemon oil and pile over the rice, or toss with the rice. Break up the smoked trout, and place on top of the spinach. Squeeze on a few drops of lemon juice and top with the cilantro. Scatter on the lemon zest, sprinkle on the sesame seeds and serve.

BREAKFAST RICE BOWLS WITH SMOKED FISH

Steps:

• Scallion Jam:
• Mix scallions, ginger, oil, vinegar, soy sauce, sesame seeds, and red pepper flakes in a small bowl to combine; season with salt.
• Sweet-and-Sour Pickles:
• Stir vinegar, sugar, 1 tsp. salt, and 2 Tbsp. water in a medium bowl; set aside.
• Combine cucumbers, daikon, and radishes in another medium bowl. Season with salt and massage, squeezing out liquid, until softened; drain.
• Add vegetables to reserved brine and chill at least 10 minutes before eating.
• Yogurt sauce and assembly:
• Using your hands, gather up and squeeze as much liquid as possible from daikon. Transfer to a small bowl and add yogurt and lemon juice. Mix well; season yogurt sauce with salt.
• To serve, assemble smoked salmon, rice, roe, furikake, pickled ginger, scallion jam, pickles, and yogurt sauce in bowls as desired. Use all the components, or skip the ones you don't want!
• Do Ahead
• Vegetables can be pickled 2 days ahead. Cover and keep chilled.

CURRIED RICE WITH SMOKED TROUT

Steps:

• Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a boil, then remove from the heat and let stand 10 minutes. Transfer to a bowl of ice water to cool.
• Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and curry powder and cook, stirring frequently, until the onion softens, about 4 minutes. Add the tomatoes and rice and cook, stirring, until the tomatoes begin to soften, about 2 minutes. Add 2 1/2 cups water, 1/2 teaspoon salt, and pepper to taste. Bring to a simmer, then cover and reduce the heat to low; cook until most of the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Stir in the cilantro and season with salt and pepper.
• Peel and quarter the eggs. Toss the mixed greens with the lemon juice, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the rice mixture among plates and top with the smoked trout and eggs. Serve with the salad.

TROUT RISOTTO

Steps:

• In a frying pan, gently fry the onion in the oil until softened. Tip in the risotto rice and cook for 2 mins, stirring continuously. Add a third of the stock, and simmer, gently stirring until the stock has been absorbed. Add half the remaining stock and carry on cooking, stirring a bit more, until that has been absorbed too.
• Tip in the final lot of stock and cook until creamy and the rice is just tender. Stir in the trout, mascarpone, lemon zest, most of the chives and some seasoning - it won't need too much salt. Cover and leave for 5 mins to rest. Finally season with a squeeze of lemon juice, divide between two bowls and top with the remaining chives. Great with a green salad on the side.