Sushi Rice Bowl, Pickles, Crisp Nori & Smoked Mackerel
Thu, 10 July 2025
Sushi Rice Bowl, Pickles, Crisp Nori & Smoked Mackerel
Ingredients:
200g Short Grain Japanese Sushi rice
2 Carrots Sliced
1 Medium Red Onion sliced
Japanese Pickles ( Tsukemono)
Nori sheets x2
Sesame seeds
100m lRice vinegar
100ml Mirin
Smoked Mackerel ( Burren Smokehouse is Excellent)
OIl For cooking
Method:
1. Mix the Carrots , Red Onion , Mirin and Rice Vinegar in a bowl. Place the lot in a zipplock freexer bag and refrigerate. It is ready to use after 24 hours and up to 1 month after.
2. Wash the rice well in warm water , drain well and place in a Pot with 400ml of cold water. Lightly salt the water. Bring to the boil uncovered, Then cover the pot with a lid and cook for 10 minutes. Remove from the heat and set aside.
3. Sear the Mackerel fillets in a non stick pan.
4. Run a fork through the rice to fluff it up
5. Chope the Nori Sheets in Small pieces and add to the rice.
6. To serve , Spoon some of the rice In each bowl. Arrange the pickles around and add a fish fillet on top. Sprinkle with Sesame seeds.
