Teriyaki Mackerel Recipe with Rice Lettuce Wraps

Teriyaki mackerel, pineapple and rice lettuce wraps

  • 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



  • 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


  • 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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Nutritional Information

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