Sweet Soy Glazed Rainbow Trout Bowls with Mango and Pickled Jalapeño

These vibrant rainbow trout bowls are a quick and satisfying dinner that feels like a treat. The fish is air-fried to perfection with a sweet soy glaze that caramelizes beautifully, giving it a rich, savory-sweet flavor. Paired with fluffy sushi rice, juicy mango and a tangy pickled cucumber and jalapeño topping, every bite is a balance of textures and tastes.

A crunchy cabbage and carrot slaw adds freshness, while a creamy Sriracha mayo brings just the right amount of heat. This bowl is not only delicious but also comes together in under 30 minutes, making it perfect for busy weeknights when you want something special without the fuss.

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Ingredients

10 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce MangoView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.75 cup Sushi RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve. If rice appears slightly wet on top, stir gently to mix it up before serving.
2. While rice cooks, wash and dry produce. Drain juice from mango into a medium microwave-safe bowl (save mango for serving). Trim and thinly slice cucumber into rounds. Trim and thinly slice jalapeño crosswise. If you prefer less heat, halve jalapeño lengthwise, scrape out seeds with a spoon, then slice crosswise into half-moons. To the bowl with mango juice, add cucumber, half the vinegar, a pinch of salt and as much jalapeño as you like. Cover tightly with plastic wrap and microwave for 60-90 seconds. Set aside to pickle, stirring occasionally.
3. Preheat an air fryer to 390°F. Pat trout dry with paper towels. Using a sharp knife, cut each piece into four equal pieces. In a second medium bowl, toss trout with half the sweet soy glaze until evenly coated.
4. Coat air fryer basket with nonstick cooking spray; add trout, skin sides down and air-fry until starting to turn opaque, 4-6 minutes. Remove basket; carefully brush trout with a layer of remaining sweet soy glaze (save some for serving). Return basket to air fryer; air-fry until glaze is tacky and trout is cooked through, 1-2 minutes more.
5. Meanwhile, in a third medium bowl, toss cabbage and carrot mix with half the mayonnaise, remaining vinegar, ½ tsp sugar (1 tsp for 4 servings), salt and pepper. In a small bowl, combine remaining mayonnaise, Sriracha and a pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
6. Divide rice between shallow bowls. Top with trout, slaw and mango in separate sections. Top trout with pickled cucumber and jalapeño (draining first). Drizzle with Sriracha mayo and remaining sweet soy glaze. Serve.

Recipe Tips

FAQ

Can I use a different fish instead of rainbow trout?

Yes, you can substitute with salmon or another firm white fish. Adjust cooking time as needed.

Can I make this recipe without an air fryer?

Absolutely. Pan-sear the trout in a nonstick skillet over medium-high heat for 3-4 minutes per side, brushing with glaze toward the end.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat rice and fish gently and enjoy the slaw and pickles cold.