Japanese-style mackerel rice bowl
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Japanese-style mackerel rice bowl

By Katy Greenwood

This no-fuss fish dish is packed with Asian flavours of sweet, salty teriyaki sauce, garlic and lemon – ready in half an hour

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 742
  • fat 34g
  • saturates 7g
  • carbs 77g
  • sugars 20g
  • fibre 3g
  • protein 30g
  • salt 4.7g

Ingredients

  • 300g sushi rice
  • 200g frozen soya beans
  • 150ml teriyaki sauce
  • 1 large garlic clove, crushed
  • zest and juice 1 lemon
  • 4 smoked mackerel fillets, skin removed
  • 4 spring onions, halved and shredded lengthways
  • wasabi paste, to serve (optional)

Method

  1. Cook the rice following pack instructions, adding the soya beans to the pan for the final 3 mins.

  2. Meanwhile, mix together the teriyaki sauce, garlic, lemon zest and juice. Heat a non-stick frying pan over a medium-high heat. Brush a little of the teriyaki sauce mixture over the mackerel and sear the fillets, skin-side down, for 1-2 mins. Turn the fish over and add the teriyaki sauce mixture to the pan, bring to a bubble and cook the sauce for 1-2 mins more. The fish will warm through and the sauce will thicken.

  3. Spoon the rice into bowls, then top each bowl with a mackerel fillet. Spoon over the sauce and sprinkle over the spring onions. Serve with a blob of wasabi paste, if you like.

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