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Mackerel katsu rice bowls recipe

Mackerel katsu rice bowls recipe

2 ratings

Transform your takeaway favourite into a quick and easy midweek dinner in our healthier version. Tinned mackerel is coated in a delicious katsu sauce, then placed on top of rice with fresh cucumber, radishes and a squeeze of lime. See method

  • Serves 4
  • Takes 20 mins
  • 444 calories / serving


  • 300g long-grain rice, washed and drained
  • 150g frozen peas
  • 15g fresh coriander, ½ leaves picked, ½ roughly chopped
  • 1 lime, zested and cut into wedges
  • 120g radishes, trimmed and finely sliced
  • ½ cucumber, halved lengthways, deseeded and sliced
  • 50g spring onions, trimmed and finely sliced
  • 2 x 125g tins mackerel in katsu curry sauce
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    3g 13%
  • Sugars

    5g 6%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 66.1g Protein 17.3g Fibre 3.9g


1. Cook the rice to pack instructions. Add the peas to the pan for the last 1 min of cooking, stirring briefy. Drain, tip back into the pan, then leave to rest for 2 mins with the lid on.

2. Fluff up the rice and peas with a fork. Stir in the chopped coriander and lime zest, and squeeze in the juice from half the lime wedges. Divide between 4 deep bowls and top with little piles of radish, cucumber, spring onion, the mackerel in katsu sauce and the reserved coriander leaves. Serve with the remaining lime wedges.

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