Japanese-style mackerel rice bowl

Japanese-style mackerel rice bowl

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(20 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
This no-fuss fish dish is packed with Asian flavours of sweet, salty teriyaki sauce, garlic and lemon - ready in half an hour

Nutrition and extra info

Nutrition: per serving

  • kcal742
  • fat34g
  • saturates7g
  • carbs77g
  • sugars20g
  • fibre3g
  • protein30g
  • salt4.7g


  • 300g sushi rice
  • 200g frozen soya beans
    Soya beans

    Soya beans

    soi-yah beenz

    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
    Spring onions

    Spring onion

    sp-ring un-yun

    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,…


  1. Cook the rice following pack instructions, adding the soya beans to the pan for the final 3 mins.

  2. 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.

  3. 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.

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Comments, questions and tips

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Hakan Koseoglu's picture
Hakan Koseoglu
8th Nov, 2019
Delicious. Boiled edamame peas with rice, and used peppered smoked mackerel. I should have used half the lemon I guess but it had a lovely taste. All gone now.
8th Jul, 2018
I meant to add I used fresh mackerel as I think smoked would be too much!!
8th Jul, 2018
Absolutely gorgeous, great flavour and texture combinations!!
16th May, 2018
I used Arborio risotto rice instead of sushi rice (which I didn't have), diluted soy sauce instead of Teriyaki sauce (which I didn't have), and chives and carrot shavings instead of spring onions (which I didn't have). Despite all that, it was a success and greatly enjoyed by my family.
1st Oct, 2017
Didn't work for me, smoked mackerel and teriyaki sauce - the combination was way too salty, not edible.
Hakan Koseoglu's picture
Hakan Koseoglu
8th Nov, 2019
This is a donburi, you mix it with rice and eat it...
13th Mar, 2017
Absolutely delicious and extremely simple to make! Thanks for sharing. :)
11th Feb, 2015
KarenP@123's picture
3rd May, 2017
Not sure what went wrong but the sauce failed to thicken so didn't need so much.
goodfoodteam's picture
5th May, 2017
Sorry to hear the sauce didn't thicken. If you try this recipe again and have the same problem, you can take the fish out, cover with foil to keep warm and then bubble the sauce for a few mins more.
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