Crispy Mackerel Rice Bowls

Ingredients

For the Bowls

• 1 1/2 cups uncooked jasmine rice
• 2 cups water
• 4 skin-on mackerel fillets, about 5 ounces each
• 1 teaspoon kosher salt
• 1 tablespoon neutral oil
• 1 English cucumber, thinly sliced
• 2 carrots, cut into fine matchsticks
• 1 large avocado, sliced
• 4 scallions, thinly sliced
• 2 teaspoons sesame seeds

For the Spicy Soy Sauce

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey
• 2 teaspoons chili garlic sauce
• 1 teaspoon grated fresh ginger

Substitutions

• Salmon fillets can replace mackerel and should reach 145°F.
• Brown rice can replace jasmine rice but requires a longer cook and chewier texture.
• Shelled edamame can replace carrots for a softer green component.

Instructions

Step 1: Cook the Rice

Rinse rice until the water is mostly clear. Combine with water, bring to a boil, cover, reduce to low, and cook 15 minutes. Rest covered 10 minutes.

Step 2: Mix the Sauce

Whisk soy sauce, rice vinegar, sesame oil, honey, chili garlic sauce, and ginger.

Step 4: Crisp the Skin

Heat neutral oil in a nonstick skillet over medium-high. Add mackerel skin-side down and press gently for 30 seconds. Cook 4 to 5 minutes until the skin is crisp.

Step 6: Prepare the Toppings

Slice cucumber, carrots, avocado, and scallions while the fish rests 2 minutes.

Step 7: Assemble the Bowls

Divide rice among bowls. Add mackerel, cucumber, carrots, avocado, and scallions in separate sections. Spoon on spicy soy sauce and sprinkle with sesame seeds.

How to Store Leftovers

Refrigerate fish and rice within 2 hours in separate airtight containers for up to 3 days. Store cucumber, carrot, avocado, scallions, and sauce separately.

Freeze cooked fish and rice separately for up to 2 months. Do not freeze cucumber or avocado.

How to Reheat

Reheat rice with a teaspoon of water and fish skin-side up in a 350°F oven or air fryer until 165°F. Add cold vegetables and sauce after heating.

What to Serve With It

• steamed edamame
• miso soup
• seaweed salad
• pickled ginger
• green tea

Common Mistakes to Avoid

• Failing to dry the mackerel skin.
• Moving the fish before the skin releases naturally.
• Cooking on excessively high heat that scorches the skin.
• Overcooking the rich fish past flaky doneness.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.

Frequently Asked Questions