Japanese-style mackerel rice bowl

Japanese recipe for 4 people, takes only 20 mins; recipe has sushi rice, soya bean, teriyaki sauce, garlic clove, lemon, smoked mackerel, spring onion and wasabi.

Japanese-style mackerel rice bowl

Japanese-style mackerel rice bowl

Recipe by Chef Soomro Course: Japanese


Prep time

10 mins


  • Garlic Clove: 1 large garlic clove, crushed
  • Spring Onion: 4 spring onions, halved and shredded lengthways
  • Lemon: zest and juice 1 lemon
  • Soya Bean: 200g frozen soya beans
  • Sushi Rice: 300g sushi rice
  • Teriyaki Sauce: 150ml teriyaki sauce
  • Wasabi: wasabi paste, to serve (optional)
  • Smoked Mackerel: 4 smoked mackerel fillets, skin removed


  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.