Katsu mackerel rice bowls
Ready in just 20 minutes and packed with omega-3s, this katsu mackerel rice bowl is an easy and nutritious midweek meal. Recipe and image courtesy of Tesco Real Food, realfood.tesco.com
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Serves: 4
Ingredients
- 300g long-grain rice, washed and drained
- 150g frozen peas
- 15g fresh coriander, ½ leaves picked, ½ roughly chopped
- 1 lime, zested and cut into wedges
- 120g radishes, trimmed and finely sliced
- ½ cucumber, halved lengthways, deseeded and sliced
- 50g spring onions, trimmed and finely sliced
- 2 x 125g tins mackerel in katsu curry sauce
Method
Step 1
Cook the rice according to the pack instructions. Add the peas to the pan for the last 1 minute of cooking, stirring briefly. Drain, tip back into the pan, then leave to rest for 2 minutes with the lid on.
Step 2
Fluff up the rice and peas with a fork. Stir in the chopped coriander and lime zest, and squeeze in the juice from half the lime wedges.
Step 3
Divide the rice between 4 deep bowls and top with little piles of radish, cucumber, spring onion, mackerel in katsu sauce and the coriander leaves. Serve with the remaining lime wedges.