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
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Step 1
Cook the sushi rice following the pack instructions, adding the sesame seeds while it’s cooking.
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Step 2
Tip the beansprouts into a bowl with the pineapple, chilli, spring onions, lime juice, sesame oil and coriander and toss.
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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.
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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
- Fat 22.8g
- Saturates 4.5g
- Carbs 46.7g
- Fibre 3.5g
- Protein 27.8g
- Salt 2.4g