Miso mackerel rice bowl

A triple whammy for maintaining a healthy gut, this flavour-packed rice bowl contains mackerel, miso and leeks to help keep your digestive system happy

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 526
  • fat 28g
  • saturates 5g
  • carbs 39g
  • sugars 8g
  • fibre 11g
  • protein 26g
  • salt 1.5g


  • 2 tsp white miso
  • ½ tbsp rice wine vinegar
  • ½ tsp honey
  • 1 tsp low sodium soy sauce
  • ½ tsp sesame oil
  • 1 tbsp cold-pressed rapeseed oil
  • 2 leeks, washed and sliced
  • 1 garlic clove, finely grated
  • thumb-sized piece ginger, half grated, half cut into matchsticks
  • 2 pak choi, shredded
  • 250g pouch wholegrain rice
  • 2 mackerel fillets
  • ½ red chilli, cut into thin strips


  1. Mix together 1 tsp miso, the vinegar, honey, soy and sesame oil with 1 tbsp water to make a dressing. Heat the grill to high. Line a grill pan with foil.

  2. Put 2 tsp rapeseed oil in a frying pan. Tip in the leeks and cook over a medium heat for 5 mins until starting to soften. Stir in the garlic, grated ginger and remaining miso. Cook until the leeks are soft. Add the pak choi and rice with 1 tbsp water, breaking up the rice with the back of a spoon. Cook until the pak choi is wilted, then turn the heat down to low.

  3. Drizzle the remaining oil over the mackerel and season. Put the fillets skin-side up on the grill pan and grill for 2-3 mins until just flaking.

  4. Pour the dressing into the greens and rice. Mix well and divide between two bowls. Put the mackerel on top and scatter over the chilli and ginger.

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