Smoked Mackerel Rice Bowl
Ingredients
1 cup basmati or sushi rice
2 eggs, soft boiled
1 tsp extra virgin olive oil
1 cup shishito peppers
1/2 cup red cabbage, thinly sliced and roughly chopped
2 Persian cucumbers, thinly sliced
6 radishes, quartered
6 Tbsp rice wine vinegar, divided
3/4 tsp salt, divided
3/4 tsp sugar, divided
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2 (3.9oz) cans Wild Planet Wild Smoked Mackerel Fillets in Extra Virgin Olive Oil
2 tsp black and white sesame seeds, toasted
Lime, quartered
Directions
Cook basmati or sushi rice using package instructions and set aside.
In a small pot, bring water to a boil and add eggs. Cook for 6 minutes and remove.
Run eggs under cold water and peel.
In a cast iron pan or skillet, heat extra virgin olive oil over high heat.
Sear the shishito peppers in pan until lightly charred and blistered, about 4 minutes. Set aside.
Meanwhile, pickle the red cabbage, cucumber, and radish.
Set each in their own separate small bowl.
Add 2 tablespoons rice wine vinegar, 1/4 tsp salt and 1/4 tsp sugar to each bowl. Allow to sit and pickle for at least 15 minutes.
Fill serving bowls with prepared rice and charred shishito peppers.
Top each bowl with contents with each can of Wild Planet Wild Smoked Mackerel Fillets, soft boiled egg, pickled cabbage, cucumbers and radish.
Garnish with toasted sesame seeds.
Serve with lime on the side of each bowl.
