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Japanese-Style Mackerel Rice Bowl

Mackerel is another Omega-3 rich fish you can find canned or fresh at an affordable price. This delicate, aromatic, and light Japanese recipe is a great way to add variety to your weekly menu.

Ingredients (serves 2):

• 1 1/2 cups Japanese short-grain rice
• 1 1/2 cups water
• 1 can mackerel (about 5-6 oz), drained
• 1/2 medium carrot, peeled and grated
• 1 tbsp fresh ginger, grated
• 1 green onion (scallion), thinly sliced
• 2 tbsp mirin (Japanese sweet rice wine)
• 1 tbsp soy sauce
• Salt, to taste

Instructions:

1. Rinse the rice under cold water until the water runs clear. Soak it in a bowl with cold water for 30 minutes, then drain.
2. Grate the peeled carrot and ginger, and thinly slice the green onion.
3. Place the rice and 1 1/2 cups water in a pot and bring to a boil over medium heat.
4. Add the mirin, soy sauce, grated ginger, grated carrot, and drained mackerel. Stir gently to combine.
5. Lower the heat, cover, and simmer for 12 minutes.
6. Turn off the heat and keep the pot covered for another 10 minutes to allow the rice to finish cooking with steam.
7. Serve topped with fresh sliced green onion.