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Take your dish to the next level with our teriyaki sauce recipe.

  • 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

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.

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