Steamed Ocean Trout or Salmon With Suchi Salad (Low Fat)

• 220 g medium grain rice or 220 g sushi rice
• 1 cup diced carrot
• 1 teaspoon wasabi
• 2 tablespoons mirin
• 2 tablespoons rice wine vinegar
• 1 teaspoon sugar
• 12 avocado, diced
• 12 cup diced lebanese cucumber
• 14 cup pickled ginger
• 2 teaspoons black sesame seeds
• 1 sheet nori
• 4 (100 g) ocean trout fillets, pin boned and skinned

1. Cook rice in salted boiling water for 8 minutes.
2. Drain and place in a bowl.
3. Blanch carrot in boiling salted water for 1 minute.
4. Drain Combine wasabi, mirin rice wine, vinegar and sugar, then add to rice with the avocado, carrot, cucumber and ginger.
5. Place salad in bowl and sprinkle with sesame seeds.
6. Cut the nori sheet into four 4cm strips.
7. Brush each strip with water and use to wrap around each fish fillet, sealing by placing seam underneath.
8. Line a bamboo or kitchen steamer with a sheet of baking paper and sit the fish fillets on top.
9. Steam over simmering water for 5 minutes or until the fish is cooked through.
10. Serve the fish with the sushi salad and extra wasabi.

grain rice, carrot, wasabi, mirin, rice wine vinegar, sugar, avocado, lebanese cucumber, ginger, black sesame seeds, nori, trout

Taken from www.food.com/recipe/steamed-ocean-trout-or-salmon-with-suchi-salad-low-fat-71935 (may not work)