Teriyaki Trout Bowl

1. Rinse and drain rice in a fine mesh sieve. Add rice to a small pot with 1 cup salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 1215 minutes or until grains are tender. When rice is done, stir in sesame seeds.

2. In a small bowl, mix pickling blend with carrot daikon mix. Season to taste with salt and massage into vegetables. Set aside to marinate. Peel garlic and trim ends. Finely chop garlic.

3. Heat 1 tbsp. oil in a large skillet over medium. Once hot, add broccoli and season to taste with salt. Place broccoli in a single layer and cook for 5 minutes undisturbed. Add 1/4 cup water to the skillet and cover with a lid to steam for 23 minutes or until tender. Remove lid and add garlic and ginger. Stir for 12 minutes or until fragrant then carefully transfer broccoli from skillet to a large plate and cover with foil to keep warm. Set skillet aside for Step 5.

4. Meanwhile, thinly slice green onion. Drain trout and pat dry with paper towel.

5. Heat 1 tbsp. oil in same skillet from Step 3 over medium-high. Once hot, add trout skin side down and cook for 23 minutes. Flip trout and cook 23 more minutes until fish begins to flake and is an internal temperature of 158°F. Turn off heat and carefully transfer fish to plate next to broccoli. To warm skillet, add teriyaki sauce base, sugar and sambal oelek to taste. Cook sauce over medium-low for 23 minutes, stirring regularly, until thickened slightly.

6. Divide rice between serving bowls. Top with trout and broccoli. Spoon teriyaki sauce over top of everything to taste. Remove carrot and daikon from pickling liquid and place next to fish. Garnish with green onion. Enjoy!