Teriyaki mackerel, pineapple and rice lettuce wraps
- Preparation and cooking time
- Total time
- Easy
- Serves 6 as a starter or 3 as a main
Skip to ingredients
- 90g sushi rice
- 1 tbsp sesame seeds
- a handful beansproutsblanched
- 200g pineapplediced
- 1 red chillidiced
- 4 spring onionsshredded
- 2 limesjuiced
- 1 tsp sesame oil
- a small bunch corianderroughly chopped
- 4-6 mackerel filletsdepending on size
- 90ml teriyaki sauce
- grated to make 2 tsp ginger
- 1 small cucumbercut into batons
- 1 head soft lettuceleaves separated
Nutrition: per serving
- kcal510
- fat22.8g
- saturates4.5g
- carbs46.7g
- fibre3.5g
- protein27.8g
- salt2.4g
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.
