Steps
- Cook 300g of sushi rice according to the package directions, adding 200g of frozen shelled edamame for the last 3 minutes.
- Mix 150ml of teriyaki sauce, 1 large crushed garlic clove, and the zest and juice of 1 lemon.
- Heat a nonstick skillet over medium-high heat. Brush a little sauce over 4 skinless smoked mackerel fillets. Sear with the former skin side down for 1-2 minutes.
- Turn the fish and pour in the remaining sauce. Let bubble for 1-2 minutes, until the fish is hot and the sauce thickens.
- Spoon the rice and edamame into bowls. Add the fish and sauce, then scatter with 4 scallions halved and shredded lengthwise.