Name: Smoked mackerel maki rolls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Japanese
Ingredients: 150g sushi rice; 2 tsp rice wine vinegar; 4 nori sheets; 1 red chilli deseeded and cut into matchsticks; ½ carrot peeled and cut into matchsticks; ¼ cucumber cut into matchsticks; 100g smoked mackerel skin removed, torn into small pieces; soy sauce for dipping

Home
Recipes
Smoked mackerel maki rolls

Smoked mackerel maki rolls

Sophie Godwin – Cookery writer

Save recipe

Serves 4

More effort

Prep: 20 mins

Cook: 25 mins

A star rating of 4 out of 5.1 ratingRate

loading...

Make your own sushi for a low-calorie lunch you can bring to work. Be the envy of the office with these mackerel and veg rolls, don't forget the soy sauce!

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Smacked cucumber pickles

A star rating of 5 out of 5.4 ratings

Easy okonomiyaki

A star rating of 4.4 out of 5.10 ratings

Sushi-style salmon & avocado rice

A star rating of 4.9 out of 5.41 ratings

Ingredients

Nutrition

Units:

MetricUS

150g sushi rice
2 tsp rice wine vinegar
4 nori

sheets
1 red chilli

deseeded and cut into matchsticks
½ carrot

peeled and cut into matchsticks
¼ cucumber

cut into matchsticks
100g smoked mackerel

skin removed, torn into small pieces
soy sauce

for dipping

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal218

low
fat6g
saturates1g
carbs30g
sugars2g
fibre3g
protein9g
salt0.6g

Method

step 1

Put the rice in a small bowl, cover with cold water and massage the grains with your hands to remove the starch. Drain and repeat the process until the water runs clear.
step 2

Put the rice in a small saucepan with a tight-fitting lid. Cover with 2.5cm of cold water, put the lid on and simmer over a medium heat for 10 mins. Take off the heat and leave with the lid on for a further 15 mins. Stir through the vinegar, then leave to cool completely.
step 3

Fill a small bowl with cold water and lay out a sushi mat (about £1 from any large supermarket). Place a nori sheet, shiny-side down, on top of the sushi mat. Spread a quarter of the rice onto the nori, leaving a 1cm border at the top.
step 4

Put a quarter of the chilli and carrot in a line at the bottom of the rice. Place a quarter of the cucumber and mackerel in a strip along the centre.
step 5

Dampen the top border with a little water to help seal the roll. Fold the bottom edge of the seaweed over the first line of the filling, then use the sushi mat to roll up the maki. Repeat to make four rolls. Using a serrated knife, cut each roll into eight rounds. Serve with soy sauce for dipping.
Want a little help with this recipe? Watch our how to make sushi video.

Recipe from Good Food magazine, April 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now