Japanese-style Mackerel rice bowl
saucepan, spatula, large frying pan
- 150 g sushi rice
- 100 g frozen soya beans
Cook rice to packet instructions adding the soya beans for the final 3 mins.
- 2 Mackerel fillets
- 75 ml teriyaki sauce
- ½ garlic clove
- ½ lemon (zest and juice)
- large frying pan
Meanwhile, mix together the Teriyaki sauce, crushed garlic, lemon zest and juice. Heat a non stick pan over a medium heat. Brush a little Teriyaki sauce over the mackerel and place skin side down for 1-2 mins to sear.
Turn the fish over and pour the Teriyaki sauce mixture into the pan. Bring to a bubble and cook for another 1-2 mins. The fish will warm through and the sauce will thicken.
- 2 spring onions
- wasabi paste (to serve)
Spoon cooked rice into bowls. Lay a fillet on top and pour over sauce. Sprinkle with spring onions with Wasabi paste, if you like.