
Miso mackerel rice bowl with pickled cucumber
- Cassie Best
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Serves 4
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.6 out of 5.5 ratingsRate
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Flavour mackerel fillets in a miso, soy and honey marinade and serve with pickled cucumber, spring onions, radish and sushi rice – ideal for a speedy supper
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Ingredients
Nutrition
Units:
MetricUS
-
200g sushi or jasmine rice
-
1 small cucumber
thinly sliced into rounds
-
1 tbsp rice vinegar
-
1 tsp caster sugar
-
1 tbsp white miso paste
-
1 tbsp soy sauce
or tamari
-
2 tsp honey
or maple syrup
-
4 mackerel fillets
skin on, bones removed
-
2 tsp sesame seeds
-
2 spring onions
finely sliced
-
8 radishes
thinly sliced
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Nutrition: Per serving
- kcal453
- fat22g
- saturates5g
- carbs40g
- sugars8g
- fibre2g
- protein23g
- salt1.39g
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Method
-
step 1
Cook the rice following pack instructions, then set aside and keep warm.
-
step 2
In a bowl, toss the cucumber with the vinegar, sugar and a pinch of salt. Set aside to lightly pickle while you prepare everything else.
-
step 3
Mix the miso, soy and honey in a small bowl. Place the mackerel fillets on a baking tray, skin-side down, brush over the glaze and sprinkle with the sesame seeds.
-
step 4
Heat the grill to high, then grill the mackerel for 5-6 mins until cooked through and slightly caramelised – the glaze will be bubbling.
-
step 5
To assemble the bowls, start with rice at the bottom, then top with the mackerel, pickled cucumber, sliced spring onions and radishes.
Recipe from Good Food magazine, August 2025
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A star rating of 4.6 out of 5.5 ratings
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