This competition is now closed

Teriyaki mackerel, pineapple and rice lettuce wraps

Name: Teriyaki mackerel, pineapple and rice lettuce wraps
Total time: 40 min
Ingredients: sushi rice 90g; sesame seeds 1 tbsp; beansprouts a handful, blanched; pineapple 200g, diced; red chilli 1, diced; spring onions 4, shredded; limes 2, juiced; sesame oil 1 tsp; coriander a small bunch, roughly chopped; mackerel fillets 4-6, depending on size; teriyaki sauce 90ml; ginger grated to make 2 tsp; cucumber 1 small, cut into batons; soft lettuce 1 head, leaves separated

40 minutes
serves 6 as a starter or 3 as a main
Easy

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

February 9, 2016 at 9:04 am

Ingredients

sushi rice 90g
sesame seeds 1 tbsp
beansprouts a handful, blanched
pineapple 200g, diced
red chilli 1, diced
spring onions 4, shredded
limes 2, juiced
sesame oil 1 tsp
coriander a small bunch, roughly chopped
mackerel fillets 4-6, depending on size
teriyaki sauce 90ml
ginger grated to make 2 tsp
cucumber 1 small, cut into batons
soft lettuce 1 head, 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.