• Adjust rack to top position and preheat oven to 425 degrees. • In a small pot, combine rice, 3/4 cup water (1 1/2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Wash and dry produce. Quarter cucumbers lengthwise; slice crosswise into 1/2-inch-thick quarter-moons. Trim and thinly slice scallions, separating whites from greens. • Add cucumbers, scallion whites, carrots, dressing, 1 tsp vinegar (2 tsp for 4 servings), and 1/4 tsp sugar (1/2 tsp for 4) to a medium bowl; stir to combine. (Be sure to measure the vinegar—we sent more.) Season generously with salt and pepper.

• Pat trout* dry with paper towels; season all over with salt and pepper. • Place trout, skin sides down, on a baking sheet. Evenly spread tops of trout with Omsom Japanese Yuzu Miso Glaze. Roast on top rack until trout is cooked through, 10-12 minutes.

• Fluff rice with a fork. • Divide rice, trout, and cucumber carrot salad between plates. Sprinkle everything with scallion greens and serve. Trout is fully cooked when internal temperature reaches 145°.