- 300g sushi rice
- 200g frozen soya beans
Soya beans and soy beans are exactly the same and the names are used interchangeably according…
- 150ml teriyaki sauce
- 1 large garlic clove, crushed
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 smoked mackerel fillets, skin removed
- 4 spring onions, halved and shredded lengthways
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- wasabi paste, to serve (optional)
The Japanese answer to horseradish, wasabi is related to watercress and grows in a similar way,…
Cook the rice following pack instructions, adding the soya beans to the pan for the final 3 mins.
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.
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.