Smoky Teriyaki Mackerel Rice Bowl (Unagi-Style)
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Ingredients
- 500 g fresh mackerel fillets
- 4 tbsp soy sauce
- 4 tbsp mirin
- 2 tbsp sake or dry sherry
- 2 tbsp caster sugar
- 1 tbsp vegetable oil
- 300 g sushi rice
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 659 kcal
- Protein
- 30.2 g
- Carbohydrate
- 74.2 g
- of which sugars
- 12.8 g
- Fat
- 25.3 g
- of which saturates
- 4.7 g
- Fibre
- 1.5 g
- Salt
- 2.77 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
Stir the soy sauce, mirin, sake and caster sugar together in a small pan and simmer for 4-5 minutes until syrupy enough to coat a spoon. Set half aside for brushing.
- 3
Heat the vegetable oil in a frying pan over a medium-high heat and fry the mackerel fillets skin-side down for 3 minutes until the skin is crisp.
- 4
Turn the fillets, brush generously with the glaze and cook for 2-3 minutes more, brushing again, until the fish flakes easily and is cooked through.
- 5
Flake the mackerel into large pieces.
- 6
Divide the rice between four bowls, top with the glazed mackerel, drizzle over the remaining glaze and scatter with the toasted sesame seeds.
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