Miso mackerel rice bowl with pickled cucumber
Flavour mackerel fillets in a miso, soy and honey marinade and serve with pickled cucumber, spring onions, radish and sushi rice – ideal for a speedy supper
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Prep:10 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 453
-
fat 22g
-
saturates 5g
-
carbs 40g
-
sugars 0g
-
fibre 2g
-
protein 23g
-
salt 1.39g
Ingredients
- 200g sushi or jasmine rice
- 1 small cucumber , thinly sliced into rounds
- 1 tbsp rice vinegar
- 1 tsp caster sugar
- 1 tbsp white miso paste
- 1 tbsp soy sauce or tamari
- 2 tsp honey or maple syrup
- 4 mackerel fillets , skin on, bones removed
- 2 tsp sesame seeds
- 2 spring onions , finely sliced
- 8 radishes , thinly sliced
Method
Cook the rice following pack instructions, then set aside and keep warm.
In a bowl, toss the cucumber with the vinegar, sugar and a pinch of salt. Set aside to lightly pickle while you prepare everything else.
Mix the miso, soy and honey in a small bowl. Place the mackerel fillets on a baking tray, skin-side down, brush over the glaze and sprinkle with the sesame seeds.
Heat the grill to high, then grill the mackerel for 5-6 mins until cooked through and slightly caramelised – the glaze will be bubbling.
To assemble the bowls, start with rice at the bottom, then top with the mackerel, pickled cucumber, sliced spring onions and radishes.
