• 1 portion leftover basmati rice
  • 2 spring onions, chopped
  • 5cm piece of cucumber, diced
  • 1-2 roast or smoked mackerel fillets
  • Light soy sauce
  • Sriracha (optional)
  • 1 packet of instant miso soup (optional)


  • STEP 1
    Put rice and spring onions in a microwavable container, cover and heat until rice is piping hot (around 3 minutes for chilled rice, 6 for frozen)
  • STEP 2
    While the rice is heating, flake the mackerel into a bowl and add the cucumber.
  • STEP 3
    Stir the hot rice into the mackerel and cucumber mix.
  • STEP 4
    Add soy and sriracha to taste. Stir.
  • STEP 5
    Serve with miso soup on the side (miso soup made as per pack instructions)

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