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Mackerel katsu rice bowls recipe

Mackerel katsu rice bowls recipe

1 rating

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

Ingredients

  • 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

    1870kj
    444kcal
    22%
  • 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

Method

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.

See more Tinned fish recipes

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