Teriyaki mackerel, pineapple and rice lettuce wraps

  • serves 3
  • Easy

This recipe for teriyaki mackerel, pineapple and rice lettuce wraps is easy to make and full of fresh, Asian flavours



  • sushi rice
  • sesame seeds
  • beansprouts
  • pineapple
  • red chilli
  • spring onions
  • limes
  • sesame oil
  • coriander
  • mackerel fillets
  • teriyaki sauce
  • ginger
  • cucumber
  • soft lettuce 1 head, leaves separated


  • 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.

Nutritional Information

  • Kcals 510
  • Carbs 46.7g
  • Protein 27.8g
  • Fat 22.8g
  • Salt 2.4g
  • Saturates 4.5g
  • Fibre 3.5g