This is an incredibly pleasing dish on the eye with the bright pink of the pickled ginger and the vibrant green of the edamame. It's just as delicious as it is visual, with the wonderful salty flavour of miso coming through on the mackerel balanced with the sweetness of the mirin flavoured sushi rice.
Not a fan of mackerel? Try it with cod or salmon fillets instead!
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Cal/Serv:
687
Ingredients
300g
sushi rice
4Tbsp.
white miso cooking paste
3tsp.
caster sugar
3tsp.
mirin
4
skin-on mackerel fillets
1Tbsp.
sesame seeds
250g
frozen edamame beans
400g
pointed spring cabbage, thick stems removed, thickly shredded
Pink pickled ginger, to serve
Directions
Step 1Wash the rice well in a bowl of cold water, rubbing the grains together with the palms of your hands as if you are polishing them. Drain away any cloudy water and repeat (several times if necessary) until the water remains clear. Drain and put rice into a medium pan. Cover with cold water until it comes 1cm (1/2in) above the rice.
Step 2Bring to the boil over medium-high heat, stirring occasionally, then reduce to a simmer. Cover with a lid and cook for 8min until rice is tender. Remove from heat and leave to steam, covered, for 5min.
Step 3Meanwhile preheat grill to high and line a baking tray with foil. Bring a large pan of salted boiling water to the boil.
Step 4Mix miso with 1tsp sugar and 1tsp mirin. Put fish skin-side down on prepared baking tray, brush with the miso mix and sprinkle over the sesame seeds. Grill for 5min, or until cooked and lightly charred on top.
Step 5Cook cabbage in the boiling water until tender, about 5min, adding the edamame for the final 1min of cooking time. Drain.
Step 6In a small bowl, mix remaining sugar and mirin with some seasoning until sugar dissolves. Gently stir mixture through the rice together with the cabbage mixture. Divide between 4 bowls and top with the mackerel. Serve with pickled ginger.
GH Tip
If you can’t get hold of fresh mackerel, buy frozen instead; defrost fully before grilling. You can also use cod if you don't like mackerel.
Use microwaveable sticky rice pouches to help save more time in the kitchen.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
