Miso mackerel rice bowl with pickled cucumber
Serves 4
Easy
Prep:
Cook:
Flavour mackerel fillets in a miso, soy and honey marinade and serve with pickled cucumber, spring onions, radish and sushi rice – ideal for a speedy supper
Skip to ingredients
Units:
- 200g sushi or jasmine rice
- 1 small cucumberthinly sliced into rounds
- 1 tbsp rice vinegar
- 1 tsp caster sugar
- 1 tbsp white miso paste
- 1 tbsp soy sauceor tamari
- 2 tsp honeyor maple syrup
- 4 mackerel filletsskin on, bones removed
- 2 tsp sesame seeds
- 2 spring onionsfinely sliced
- 8 radishesthinly sliced
Nutrition: Per serving
- kcal453
- fat22g
- saturates5g
- carbs40g
- sugars8g
- fibre2g
- protein23g
- salt1.39g
Method
step 1
Cook the rice following pack instructions, then set aside and keep warm.
step 2
In a bowl, toss the cucumber with the vinegar, sugar and a pinch of salt. Set aside to lightly pickle while you prepare everything else.
step 3
Mix the miso, soy and honey in a small bowl. Place the mackerel fillets on a baking tray, skin-side down, brush over the glaze and sprinkle with the sesame seeds.
step 4
Heat the grill to high, then grill the mackerel for 5-6 mins until cooked through and slightly caramelised – the glaze will be bubbling.
step 5
To assemble the bowls, start with rice at the bottom, then top with the mackerel, pickled cucumber, sliced spring onions and radishes.
