Sesame mackerel, rice in nori wraps recipe

After you’ve assembled these little gems, you’ll realise that this sesame mackerel brown rice in crunchy nori wraps recipe is worth all the effort! Mackerel has a high count of omega-3 fatty acids content, and the nori seaweed includes minerals such as iodine and magnesium, which are used effectively by our bodies. The rice used has the side hull and bran, which provides natural wholeness to the grains. Pack leftovers as a cold lunch.

Ingredients (serves 2)

200g brown rice

30g fresh ginger

3 spring onions

250g smoked mackerel

20g white sesame seeds

50ml soy sauce

15ml sesame oil

40ml honey

30ml rice wine vinegar

1 packet baby gem

1 cucumber

4 nori sheets

Salt

Method

Place the rice in a sieve and rinse well under cold water until the water runs clear. Add to a medium saucepan, cover with 400ml water and ½tsp of salt, bring to the boil. As soon as the water is boiling, cover with the lid and reduce the heat to low, cook for 35 mins.

In the meantime, peel the ginger and finely slice into matchstick-sized pieces. Wash and trim the spring onions. Cut into three crosswise and then lengthwise into fine strips. Add a third of the ginger and spring onions to the rice. Return the lid to the pan.

Remove the skin from the mackerel and flake the flesh into large chunks, set aside for later. Heat a small frying pan on low heat and toast the sesame seeds until they are golden brown in colour and release some aroma.

Mix the soy sauce with the sesame oil, honey and vinegar. Carefully separate the lettuce leaves and wash along with the cucumber. Halve the cucumber and scoop out the seeds with a teaspoon. Cut the halves into three crosswise, and slice into matchstick-sized pieces.

After the 35 mins are up, add the mackerel and remaining ginger to the rice. Season the rice with another pinch of salt and pepper and carefully fold through. Return the lid to the pan, take off the heat and leave to rest for 6 mins.

Tear the nori into bite-sized pieces and distribute between the individual lettuce leaves. Add 2tbsp of the mackerel rice, some prepared cucumber, spring onion, a sprinkle of sesame seeds, and to finish, 1tsp of dressing. Repeat with the remaining lettuce leaves.

Recipe courtesy of chef Matt at Marley Spoon.