Quick and healthy, these rice bowls come together easily for a delicious weeknight dinner. The sprinkling of mustard seed adds a pleasant crunch and the peppery sprouts make a pretty garnish on this fresh Asian-inspired dish.
Press the trout between paper towels to dry the surfaces thoroughly. Season on all sides with salt and pepper.
Heat the oil in a large skillet over medium-high heat until shimmering. Add the trout fillets, skin side down. Immediately turn the heat down to medium-low and cook, presing gently on the back of the fillets to ensure good contact between the skin and the skillet, for about 6 minutes. If the skin doesn’t release easily from the pan, cook a little longer until it lifts easily. Flip the trout and cook on the other side for about 2 minutes, until the fish flakes easily. Transfer to a paper towel-lined plate to drain.
Divide the hot, cooked rice evenly between 4 bowls.
Top with the cucumber, carrot, avocado, scallions, and nori.
Place a trout fillet on each bowl, spooning the teriyaki sauce evenly on top.
Sprinkle with the mustard seeds and sprouts.
Can use wild sockeye salmon instead of the steelhead trout.
Use the snack size package of nori, found in the natural foods section of most supermarkets.