Teriyaki mackerel, pineapple and rice lettuce wraps

Name: Teriyaki mackerel, pineapple and rice lettuce wraps
Total time: 40 min
Ingredients: sushi rice; sesame seeds; beansprouts; pineapple; red chilli; spring onions; limes; sesame oil; coriander; mackerel fillets; teriyaki sauce; ginger; cucumber; soft lettuce 1 head, leaves separated

40 minutes
serves 3
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
sesame seeds
beansprouts
pineapple
red chilli
spring onions
limes
sesame oil
coriander
mackerel fillets
teriyaki sauce
ginger
cucumber
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.