Norwegian Trout Poke Bowl

An easy dish where you can add any of your favourite vegetables, fruit and type of rice. This dish works well with both Norwegian trout and salmon. A chili mayo on top will for some make it even better.


Makes 4 Servings

1,4 lb / 600 g Norwegian trout filet, skin less
6 tablespoons soy sauce
1 lime
2 tablespoons cilantro
1 clove garlic
½ chili
1 teaspoon fresh ginger
2 teaspoons sugar
2 teaspoons sesame seeds, dry roasted
4 portion rice
½ cucumber
1 avocado
4 oz / 100 g radish
1 mango
4 scallions
½ red onion
6 oz / 150 g shelled edamame
Fresh cilantro
4 oz / 100 g wakame salad (optional)
2 oz / 50 g chili mayo (optional)


  • Cook rice.
  • Cut trout in cubes, approx. 1/2 inch.
  • Pour soy sauce in a bowl and add fresh ground pepper, lime juice, sugar and chopped cilantro. Grate garlic, chili and ginger on a fine grater and add to the soy sauce. Stir until all sugar is dissolved and mix with trout cubes.
  • Dice the cucumber, mango, and red onion. Cut radishes and scallions in slices.
  • Plate rice in a bowl and top with vegetables on half of the bowl.
  • Put trout cubes on the other half and drizzle dry roasted sesame seeds on top.
  • Add wakame salad and/or chili mayo if you prefer.