Mackerel Rice Bowl

Mackerel Rice Bowl

  • 15 mins
  • Easy
  • Mains
  • 1-2 Servings

Ingredients

  • 2 Mackerel fillets (around 150g each), boneless
  • 1 tbsp Yutaka Soy Sauce
  • 1 tbsp Yutaka Mirin
  • 1 tsp Yutaka Sake
  • 1 tsp sugar
  • 1 tsp vegetbale oil
  • 200g Yutaka Sushi Rice
  • 1tbsp Yutaka Rice Vinegar
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1 spring onion, thinly sliced into ribbons
  • 1/2 tsp sesame oil
  • 1 tsp sesame seeds, toasted

Directions

  1. Rinse the sushi rice under cold water until the water runs clear. Cook according to packet instructions. Stir in rice vinegar, sugar and salt, then set aside and keep warm.
  2. In a small bowl, mix soy sauce, mirin, sake and sugar.
  3. Heat vegetable oil in a frying pan over medium heat. Add the mackerel fillets skin-side down and cook for 3-4 minutes until the skin is crisp. Flip, pour in the sauce and cook for another 2-3 minutes until the fish glazed and cooked through.
  4. Divide the rice between bowls and top with the mackerel. Spoon over any remaining sauce from the pan.
  5. Garnish with spring onion ribbons, sesame oil and toasted sesame seeds to serve.

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