Everyday Fishbowl Specials Recipe

Cook rice and quinoa

Rinse the short-grain brown rice under cold water until the water runs mostly clear. Place the rice and 1.25 cups water in a small pot with 1/4 tsp kosher salt. Bring to a gentle boil, reduce heat to low, cover tightly and simmer 30–35 minutes until tender. Meanwhile rinse the quinoa and combine with 1 cup water and 1/4 tsp salt in a separate small pot. Bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove both from heat and let stand, covered, 5 minutes. Fluff rice and quinoa separately with a fork, then combine in a bowl and keep warm.

Season fish

Pat fish fillets dry with paper towels. In a small bowl whisk together 1 tablespoon olive oil, smoked paprika, garlic powder, black pepper, 1 tablespoon soy sauce and the zest and juice of half the lemon (reserve the other half for serving). Brush the mixture over both sides of the fillets and let sit 5–10 minutes to marinate briefly.

Cook fish

Heat a nonstick or stainless-steel skillet over medium-high heat and add 1 teaspoon neutral oil. When shimmering, add the fillets presentation-side down (skin-side if present). Cook without moving 3–4 minutes until golden and easily releases. Flip carefully and cook another 2–4 minutes until the fish flakes with a fork and reaches 145°F (63°C) or is opaque throughout. During the last 30 seconds, add 1 teaspoon butter (optional) to the pan and spoon the melted butter over the fillets. Transfer to a plate and keep warm, flaking into large chunks just before assembling.

While the grains and fish cook, prep the vegetables: dice the cucumber, shred the carrot, slice the red cabbage thinly, thaw/cook and drain the edamame if frozen, slice the scallions thin on a bias, and slice the avocado. Arrange each vegetable in small bowls or line them around your serving bowls so they are ready to top the fishbowl.

Make spicy mayo

In a small bowl combine the mayonnaise, sriracha, rice vinegar and sesame oil. Taste and adjust heat/sourness — add more sriracha for spice or more rice vinegar for tang. Keep chilled until assembly.

Assemble bowls

Divide the warm rice/quinoa base between two bowls (about 1 cup base per serving). Top each with equal portions of flaked or chunked fish. Arrange cucumber, carrot, edamame, red cabbage, sliced avocado and scallions around the fish. Drizzle 1/2 of the spicy mayo mixture over each bowl (or serve on the side). Sprinkle toasted sesame seeds and furikake over the bowls, and finish with the remaining lemon half juice squeezed over the fish and a few leaves of cilantro or microgreens.

Serve

Serve immediately while the rice and fish are warm. Offer additional soy sauce, sriracha, or extra sesame oil on the side for guests to adjust seasoning.

Store leftover fish and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat rice gently with a splash of water in the microwave or covered in a pan; reheat fish briefly in a low oven (300°F/150°C) covered with foil to avoid drying. Avocado should be added fresh and not stored in the bowl.