Japanese-Style Rice with DIAVENA Mackerel

With this recipe, we invite you into the refined world of Japanese cuisine.

Ingredients:

• 120 g sushi rice
• 120 ml water (or according to the package instructions)
• 1 can of DIAVENA Mackerel Fillets in Sunflower Oil (170 g)
• 1 carrot
• 5–6 mushrooms
• 2 tbsp sake (can be substituted with mirin, Marsala wine, or white wine)
• 2 tbsp soy sauce
• 1/2 tsp salt
• Seaweed salad (optional)

Preparation:

Rinse the rice under running water 3–4 times, then soak it in water for about 1 hour.

Cut the carrot into thin julienne strips and slice the mushrooms.

Drain the canned mackerel.

Place the rice and water in a saucepan and bring to a boil. Add the sake (or wine), soy sauce, and salt, then stir gently.

Arrange the carrots, mushrooms, and mackerel on top of the rice without stirring. Cover with a lid and simmer over low heat for about 15 minutes, or according to the rice package instructions.

Turn off the heat and let the dish rest, covered, for 10 minutes.

Remove the lid and gently mix everything together. For a more elegant presentation, reserve a few pieces of mackerel and place them on top when serving.

Add the seaweed salad and serve.

Preparation Time: 5 min.

Cooking Time: 15 min.

Resting Time: 10 min.

Total Time: 30 min.

Servings: 2