Trout Sushi

Try the refined taste of trout sushi, made the way Japanese masters do!

Recipe author

Servings:

Trout

0.5

Mustard

Rice paper (30 sheets)

300

Soy sauce

Dill

Ground red pepper

Ginger (cut into thin strips)

Lettuce

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 13 g

Fats 2 % 1 g

Carbohydrates 69 % 31 g

171 kcal

GI: 16 / 84 / 0

Trout sushi is a very tasty cold appetizer, usually served at the start of the meal, before the main courses. Although trout live mainly in northern latitudes, they've recently begun to be farmed on a large scale in some provinces of Vietnam. From the tender, refined flesh of this fish, Vietnamese cooks make many delicacies. One stands out among them as the most popular in the country: trout sushi. Unlike many other fish, fresh trout has a unique taste and aroma. The main highlight of this dish, of course, is the spices and seasonings. It doesn't call for anything special — they're all easy to find in stores here. Suitable spices include ginger, dill, black and red pepper, and others. But the most important seasoning in this recipe is mustard. First, clean the trout, remove the bones, and cut it into strips about half a centimeter wide. Arrange the strips neatly and evenly on a plate. Between each piece of fish, place fresh herbs and thin strips of ginger. The dish is served like this. You're welcome to use other seasonings and spices, too — there's room to experiment here. Serve the mustard and soy sauce in separate bowls. The rice paper is served separately as well. Each diner takes their own pieces of fish, herbs, and seasonings and wraps them in rice paper, helping themselves to mustard and sauce as they like.

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