Name: Mackerel and Pickled Ginger Rice
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: Rice 180g; Canned Mackerel in Brine 1 can (160g); Green parts of Japanese leek (to taste); Sweet Pickled Ginger 1 pack (45g); Scallions (generous amount); Soy Sauce 1 tbsp; Mirin (Sweet Rice Wine) 1 tbsp

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Original: English

Mackerel and Pickled Ginger Rice

by 食事処さくらの料理教室

A super simple yet exquisite mixed rice recipe using canned mackerel and pickled ginger. The key is in the rice soaking and water balance, creating a perfect harmony between the sweet and sour notes of pickled ginger and the savory flavor of mackerel. The textural contrast is also a delightful bonus.

Ingredients

Scale:

Main Ingredients (2 servings)

Rice 180g
Canned Mackerel in Brine 1 can (160g)
Green parts of Japanese leek (to taste)
Sweet Pickled Ginger 1 pack (45g)
Scallions (generous amount)

Seasonings

Soy Sauce 1 tbsp
Mirin (Sweet Rice Wine) 1 tbsp

Steps

Lightly rinse 180g of rice twice, just enough to wet the surface. [The Key Point!] Rinsing the rice prevents it from remaining hard in the center. For mixed rice with added saltiness, it's crucial to pre-soak the grains.
🕒 01:03
Cover the rinsed rice with plastic wrap and let it sit in the refrigerator for about 30 minutes. [The Key Point!] This 30-minute soak ensures the moisture penetrates the rice grains thoroughly.
🕒 02:00
Transfer the rice, which has soaked for 30 minutes, into the rice cooker.
🕒 02:22
Slightly open the canned mackerel and add 60-70g of the liquid into the rice cooker.
🕒 02:30
Add 1 tbsp Soy Sauce and 1 tbsp Mirin (Sweet Rice Wine).
🕒 03:00
Add water until the total liquid reaches 200g. Gently level the rice without mixing. [The Key Point!] For new rice, use 200g of water; for older rice, use 210g. Mixing the rice can negatively affect the final texture.
🕒 03:10
Add the lightly crushed green parts of Japanese leek (to taste) to the pot to eliminate any fishy odor.
🕒 03:33
Drain the mackerel and flake it lightly with a fork, leaving about 1/3 in larger chunks.
🕒 03:50
Spread the flaked mackerel over the leek, being careful not to mix it with the rice. [The Key Point!] Leaving some mackerel in chunks allows you to enjoy its texture and flavor. Mixing it with the rice can lead to uneven cooking.
🕒 04:05
Set the rice cooker to the normal cooking mode and start the cycle.
🕒 04:22
Lightly squeeze the excess water from 1 pack (45g) of Sweet Pickled Ginger. Be careful not to squeeze too hard.
🕒 04:31
Finely chop the squeezed Sweet Pickled Ginger.
🕒 05:11
Fluff the chopped pickled ginger to prevent clumping and transfer it to a bowl or container. [The Key Point!] Using store-bought pickled ginger ensures it retains a pleasant texture when mixed with the rice.
🕒 05:52
Once the rice is cooked, remove the Japanese leek and any large chunks of mackerel from the rice cooker.
🕒 06:06
Thoroughly mix the remaining rice with the flaked mackerel.
🕒 06:37
Mix in half of the chopped pickled ginger into the cooked rice. [The Key Point!] Mixing in half of the pickled ginger and reserving the rest for topping creates a well-balanced flavor.
🕒 07:00
Evenly spread the rice mixed with pickled ginger onto a serving plate.
🕒 07:25
Sprinkle the remaining pickled ginger over the surface.
🕒 07:43
Arrange the reserved large chunks of mackerel on top.
🕒 07:46
Finally, generously sprinkle with scallions. [The Key Point!] The finishing touch of scallions helps to mellow any remaining fishiness, adding a crisp texture and a beautiful appearance.
🕒 07:56