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Add the rice and water to a small saucepan and bring to a boil. Simmer on low for about thirty minutes or until the rice is cooked.
In a small pan, fry an egg until the whites are no longer transparent, but the yolk remains runny.
Spoon the rice into a bowl and top with the egg, trout, green onion, and mint. Drizzle the sauce over the dish and add a generous sprinkle of sesame seeds and furikake.
For the sauce: Whisk together the lime juice, ginger, vinegar, sesame oil, tamari, trout brine, sesame seeds, and furikake.