Sweet Soy Glazed Rainbow Trout Bowls with Mango and Pickled Jalapeño

These rainbow trout bowls are a flavor explosion in every bite! The fish gets a gorgeous caramelized coating from sweet soy glaze, cooked to perfection in the air fryer. Paired with fluffy sushi rice, tangy pickled cucumber and jalapeño, a crunchy cabbage slaw and creamy sriracha mayo, this bowl is pure comfort.

It’s a weeknight-friendly meal that feels special. The combination of sweet, spicy and tangy elements makes every forkful exciting. Plus, it’s ready in about 30 minutes!

Log in to save recipes and build weekly shopping lists.

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

20 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

2 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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. For less heat, halve jalapeño lengthwise, scrape out seeds, then slice 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?

Yes, salmon or arctic char work well as substitutes for rainbow trout.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat rice and trout gently.

Can I make this without an air fryer?

Absolutely. Pan-sear the trout in a non-stick skillet over medium-high heat, brushing with glaze as it cooks.