Teriyaki mackerel, pineapple and rice lettuce wraps
- Preparation and cooking time
- Total time
- Easy
- Serves 6 as a starter or 3 as a main
Ingredients
- 90g sushi rice
- 1 tbsp sesame seeds
- a handful beansprouts, blanched
- 200g pineapple, diced
- 1 red chilli, diced
- 4 spring onions, shredded
- 2 limes, juiced
- 1 tsp sesame oil
- a small bunch coriander, roughly chopped
- 4-6 mackerel fillets, depending on size
- 90ml teriyaki sauce
- grated to make 2 tsp ginger
- 1 small cucumber, cut into batons
- 1 head soft lettuce, leaves separated
Method
- STEP 1
Cook the sushi rice following the pack instructions, adding the sesame seeds while it’s cooking.
- STEP 2
Tip the beansprouts into a bowl with the pineapple, chilli, spring onions, lime juice, sesame oil and coriander and toss.
- STEP 3
Remove the skin from each mackerel fillet and cut it into bite-sized chunks. Heat a non-stick frying pan. Mix the teriyaki sauce and ginger and simmer for 2 minutes in the frying pan. Add the fish and stir carefully into the teriyaki sauce. Cook for 1-2 minutes until the fish is cooked and well coated.
- STEP 4
Put the pineapple salad, cucumber batons and sticky sesame rice in bowls and serve with the teriyaki mackerel – for piling into lettuce leaves and rolling up.
