Pacific Mackerel Rice (inspired by Emily Mariko)
Photo Credit: Jake Stein
Ingredients
2 cooked mackerel fillets, deboned
1 cup steamed short-grain rice
½ cup kimchi
½ avocado, sliced
1 teaspoon soy sauce
1 tablespoon Kewpie Mayo
½ tablespoon sriracha
1 package of roasted, salted seaweed (snack size)
Sesame seeds (optional)
Coming home after a long day creates a craving for something delicious, easy, and mixed together in a big, comforting bowl. This dish, Pacific Mackerel Rice, feels less like 'cooking' and more like 'assembling' - especially when it's made with your leftovers, as originally intended by Emily Mariko, the TikTok lifestyle influencer who inspired this recipe, after her leftover salmon rice bowl rocked the internet. Our take on this wonderfully simple preparation features a fish available year-round in San Diego from local commercial fishing families. This meal might feel too easy to be good for you, but Pacific Mackerel, like salmon, is an "oily" fish packed with omega-3 fatty acids, and a healthy and nutritious source of protein.
Tip: after cooking mackerel fillets, use chopsticks, a small fork, or your hands to locate rib bones - they are easy to spot and remove once cooked.
How to Prepare:
In a bowl, break up mackerel fillets (remove any bones you may encounter) and stir in steamed rice until well-combined. Mix in soy sauce, mayo, and sriracha.
Add kimchi and avocado alongside mackerel rice, and optionally top the rice with sesame seeds.
To eat, place a spoonful of rice in a small sheet of seaweed, top with a piece of kimchi and avocado, and take a big bite. Enjoy.
Pacific mackerel is available extraordinarily fresh from local commercial fishing families in San Diego.
