Saba Shioyaki (Salt-Grilled Mackerel) with Ponzu
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Ingredients
- 500 g fresh mackerel fillets
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 lemon, juiced
- 150 g mooli (daikon radish)
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 556 kcal
- Protein
- 29.5 g
- Carbohydrate
- 60.9 g
- of which sugars
- 1.7 g
- Fat
- 20.7 g
- of which saturates
- 4.3 g
- Fibre
- 2.9 g
- Salt
- 1.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Score the skin of the mackerel fillets twice with a sharp knife, then salt both sides generously and leave for 10 minutes.
- 3
Heat the grill to high and grill the mackerel skin-side up for 6-7 minutes until the skin is crisp and the flesh flakes easily and is cooked through.
- 4
Mix the soy sauce, rice vinegar and lemon juice in a small bowl for the ponzu dip.
- 5
Peel and finely grate the mooli.
- 6
Serve the mackerel with the rice, grated mooli and the ponzu dip.
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