Wild rice–crusted trout

Deliciously crispy wild rice crust enhances the delicate flavor of tender trout in this savory salad. Perfect harmony of textures with a hint of nuttiness.

Ingredients:

• 6 cups cooked sushi rice, cooled
• 3 tablespoons rice vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon plus 1/8 teaspoon kosher salt
• Cooking spray
• 3 tablespoons canola oil

Instructions:

1. Gather all the necessary items.
2. Cover a rimmed quarter sheet pan with cling film, ensuring there's a 2-inch excess on all edges. Transfer rice to a large mixing bowl. Combine rice vinegar, sugar, and salt in a small bowl until the salt dissolves.
3. Drizzle the mixture over the rice; carefully fold it in.
4. Scoop rice into a 1-cup dry measuring cup; flip it onto the prepared pan. Repeat the process with the remaining rice, forming 2 rows of 3. Dampen your hands slightly; gently press the rice into a uniform layer. Cover the rice with another sheet of cling film, press it down firmly to form a dense, level layer (approximately 1/2-inch to 5/8-inch thick). Fold the excess cling film over the top, gently pressing and smoothing the edges. Refrigerate for 8 hours or overnight.
5. Preheat the oven to 475°F and place the oven racks in the middle and lower positions. Take out the baking sheet from the fridge. Unwrap the cling film and invert the rice onto a kitchen counter. Remove the cling film from the back. Cut into around 56 pieces (1 1/2- x 1-inch). (To get neat slices, dip the knife in warm water and wipe it clean frequently.) Lightly spray the top of the rice pieces with cooking oil.
6. Evenly oil two rimmed baking sheets. Arrange 28 rice pieces, with the oiled side down, on each greased baking sheet. Bake in the preheated oven until they are crispy and lightly golden, which takes about 14 to 20 minutes.
7. Immediately flip and garnish the top.
8. Cara Cormack

Summary:

• Calories: 2219 kcal
• Fat: 82 g
• Protein: 178 g
• Carbs: 183 g
• Potassium: 3375 mg
• Magnesium: 424 mg