Japanese-style mackerel rice bowl

• sushi rice↗300g g
• frozen soya beans↗200g g
• teriyaki sauce↗150ml ml
• large garlic clove↗1

  crushed

• lemon↗zest and juice 1

  zest and juice 1

• smoked mackerel↗4

  fillets, skin removed

• spring onions↗4

  halved and shredded lengthways

• wasabi↗

  paste, to serve (optional)

Step-by-step instructions

1. 1

   Cook the rice following pack instructions, adding the soya beans to the pan for the final 3 mins.

2. 2

   Meanwhile, mix together the teriyaki sauce, garlic, lemon zest and juice. Heat a non-stick frying pan over a medium-high heat. Brush a little of the teriyaki sauce mixture over the mackerel and sear the fillets, skin-side down, for 1-2 mins. Turn the fish over and add the teriyaki sauce mixture to the pan, bring to a bubble and cook the sauce for 1-2 mins more. The fish will warm through and the sauce will thicken.

3. 3

   Spoon the rice into bowls, then top each bowl with a mackerel fillet. Spoon over the sauce and sprinkle over the spring onions. Serve with a blob of wasabi paste, if you like.