Creamy avocado and trout, coconut rice bowls

Creamy avocado and trout, coconut rice bowls

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  • 2
  • Easy
  • 20 minutes
  • 10 minutes


  • 1-2 avocados, halved and thinly sliced
  • lemon or lime, to squeeze
  • 250 g Woolworths heat and eat coconut jasmine rice sachet
  • 1 large free-range egg
  • 1 T soy sauce
  • 120 g Woolworths Norwegian trout bites
  • 125 ml Woolworths Easy to wok honey, soy & ginger stir fry sauce
  • To serve:
  • Woolworths shelled edamame beans
  • fresh chilli, chopped
  • spring onion, thinly sliced
  • radishes, thinly sliced
  • Woolworths crispy onion sprinkle
  • sugar snap peas, sliced

Cooking Instructions


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1. Prepare all of your toppings and set aside until ready to serve.

2. Select a ripe and ready avocado, half and thinly slice before squeezing over a fresh lemon or lime to keep it from browning.

3. Just before you are ready to eat, heat through the Woolworths Norwegian salmon bites in a pan and toss with the stir fry sauce to coat.

4. Heat the rice according to package instructions and when warm make an indentation in the bowl of rice, break an egg into the warm rice and add a dash of soy sauce. Using chopsticks quickly beat the egg into the rice until each grain is evenly coated with a pale and glossy finish.

5. Top with creamy ripe avocado and finish with your desired toppings. Eat immediately.

Find more avocado recipes here. 

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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