Sweet Soy-Glazed Trout Lettuce Cups with Crispy Rice and Pickled Veggies

These sweet soy-glazed trout lettuce cups are a fresh and flavorful twist on sushi-inspired flavors. Flaky roasted trout is brushed with a sweet soy glaze, then paired with crispy golden rice, tangy quick-pickled vegetables and a creamy spicy mayo. All nestled in cool, crisp lettuce cups for a fun, hand-held meal.

This recipe comes together quickly with simple ingredients. The pickled veggies add brightness and crunch, while the crispy rice brings a satisfying texture. Perfect for a light dinner or a crowd-pleasing appetizer.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

10 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

3 unit Kewpie MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
2. While rice cooks, trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Trim and discard root end from lettuce; separate leaves.
3. In a medium microwave-safe bowl, combine vinegar, 2 tsp sugar (4 tsp for 4 servings) and a big pinch of salt. Stir in cucumber and carrots. Cover with plastic wrap; microwave for 1 minute. Carefully remove plastic wrap and stir. Set aside to pickle, stirring occasionally, until ready to serve.
4. Line a baking sheet with foil and lightly oil. Pat trout dry with paper towels. Place, skin sides down, on prepared sheet; brush tops with half the sweet soy glaze. Roast on top rack for 8 minutes. Once trout has roasted 8 minutes, remove sheet from oven and set broiler to high; carefully brush trout with remaining sweet soy glaze. Return to top rack; broil until glaze is tacky and trout is cooked through, 2-4 minutes more.
5. Meanwhile, in a small bowl, combine mayonnaise and Sriracha. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
6. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add cooked rice in a single layer. Season with salt. Cook, undisturbed, until golden brown and crispy on bottom, 3-5 minutes. Carefully flip rice (don’t worry if some pieces break apart); cook, stirring occasionally to break up any large pieces, until golden brown and crispy all over, 1-2 minutes more.
7. Using a fork, flake trout into bite-size pieces. Divide lettuce leaves between plates; fill with crispy rice, trout, as many pickled veggies (draining first) as you like and crispy fried onions. Drizzle with spicy mayo and serve.

Recipe Tips

FAQ

Can I use salmon instead of trout?

Yes, salmon works great as a substitute. Adjust cooking time as needed based on thickness.

Can I make the pickled veggies ahead of time?

Absolutely! The pickled veggies can be made a day in advance and stored in the refrigerator.

What can I use instead of crispy fried onions?

You can substitute with toasted sesame seeds or crushed wonton strips for crunch.