Japanese Teriyaki sushi rice bowls with peppered mackerel

So quick and easy but packed with flavour! Gorgeous sticky rice topped with peppery mackerel and a sweet sticky sauce.

SERVES: 4 | COOK & PREP: 25 min

Ingredients

• 300g sushi rice

• 100g edamame beans

• 100ml teriyaki sauce

• 1 garlic clove , chopped

• Zest and juice 1 lemon

• 4 Smoked mackerel fillets, skin removed

• 4 spring onions, cut into thin strips

• 1 red chilli chopped

• Small handful of chopped coriander

Method

1. Place the sushi rice in a large pan full of water, bring to the boil and cook to packet instructions. 10 minutes before the end of cooking time add the edamame beans.

2. Place the mackerel fillets in a large frying pan over a medium to high heat and fry for 3-4 minutes.

3. Mix the teriyaki sauce together with the lemon juice, zest and garlic in a small bowl or jug..

4. Add the sauce to the mackerel pan and cook for roughly 2 minutes until the sauce thickens.

5. Devide the rice between 4 bowls and top with the fish, a handful of chopped coriander, chilli and spring onions.