We held an Olympics themed party last weekend and decided to make a whole lot of sushi rolls for it! A couple of weeks ago I had baked, deboned, and froze a fresh Missouri River trout, so we had plenty of fish to work with.
A couple of years ago, some friends showed us that making your own rolls was incredibly easy, fun, cheap, and pretty dang tasty! Fresh sushi-ready fish is a bit pricey, though, so we typically just make veggie rolls or use crab, smoked or leftover salmon, and once even fried chicken! With trout bits ready to go, we decided to give it a try.
Since there is currently nothing in season to hunt, Roy spends more time fishing. Some of the river trout are big, meaty, and delicious…they remind us of salmon. So we prepare them like we would a salmon fillet; in the winter that means baking it with different seasonings. Usually we eat it right away, but when we cannot, it works great to just freeze the cooked fish (after deboning it) and use it like you would leftover salmon or even canned salmon. With this large trout, I divided the cooked trout bits from the fillets into two equal portions of approximately 1 cup each before freezing. We made a dozen sushi rolls and used only one of the trout fillets, or about 1 cup.
To assemble the rolls, you’ll need sushi rice (For a healthy twist, I’ve tried brown rice and quinoa in the past, and though they work, they are not as sticky as sushi rice, making it more difficult to roll it all up.), nori sheets, and any other toppings you want to add, such as carrots, cucumbers, red peppers, avocados, sprouts, fish, or anything else you think sounds good! You’ll also need bamboo scrolls. I’ve seen them in the Asian food section of grocery stores or you can find them online. It’s really not necessary to have everything else that comes in a typical sushi making kit. (We’ve never used the kits, though, so maybe they do have an advantage, and we’re missing out!)
You can cook your sushi rice a day ahead of time, or just a few hours ahead of time. It works best if the rice has time to cool, and ideally in a large, shallow dish. As you assemble the rolls, it is best to have a bowl of water nearby to wet your fingers as it makes handling the rice much easier.
As you can see from the photo above, just pile everything on one end (plus a little rice on the other end), and roll it up! Slice, sprinkle with black sesame seeds, and serve with soy sauce, wasabi (we use Eden wasabi powder and mix it with water to form a paste, which we add to the soy sauce), and ginger. It may not be fresh yellowtail sushi, but it does satisfy our sushi cravings!
- 2 large trout fillets
- ½ cup Chardonnay
- 1 Tbsp fresh squeezed lemon juice
- 1 tsp dried thyme
- 1 tsp Dijon mustard
- 2 Tbsp olive oil
- ½ tsp Kosher salt
- 1 cup cooked trout, or only one of the fillets
- 12-15 nori seaweed sheets
- 1½ cups cooked sushi rice
- 1 avocado, thinly sliced
- 1 large red pepper, thinly sliced
- 2 large carrots, grated
- 1 English cucumber, thinly sliced
- Black sesame seeds
- Soy sauce
- Pickled ginger
- Wasabi powder
- Marinate trout fillets for up to 24 hours.
- Preheat oven to 375 degrees.
- Place fillets on a baking sheet, skin side down, and drizzle marinade over fillets.
- Bake for approximately 20-25 minutes, or until opaque and flaky. Exact baking time will vary depending on the size of your fillets.
- Let fillets cool.
- If fillets contain bones, carefully peel the fish meat away from the skeleton.
- Use the meat immediately or freeze in separate portions for later use.
- Cook sushi rice according to package. If it comes out too dry, just add a bit of water or rice vinegar.
- Prep all toppings.
- Lay nori sheet over a bamboo scroll and fill one end first with rice then all of your toppings. To help with the seal of the roll, press some rice on the other end of the nori sheet as well.
- Roll everything up.
- Slice, sprinkle with sesame seeds, and serve with soy sauce, wasabi, and ginger.