Japanese-style mackerel rice bowl

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(13 ratings)
This no-fuss fish dish is packed with Asian flavours of sweet, salty teriyaki sauce, garlic and lemon - ready in half an hour
PREP 10 mins
COOK 20 mins

Nutrition: per serving

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


300g sushi rice
200g frozen soya beans
150ml teriyaki sauce
1 large garlic clove, crushed
zest and juice 1 lemon
4 smoked mackerel fillets, skin removed
4 spring onions, halved and shredded lengthways
wasabi paste, to serve (optional)


  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.

Goes well with