Nori-Wrapped Mackerel with Wasabi “Mayo”
Mackerel is one of the top picks for anti-inflammatory eating. It’s an oilier fish, which means it’s ultra high in omega-3s. When I ask my cooking class if they ever eat mackerel, the typical response is “only in sushi.” So I was inspired to create a cooked version that would be easy for the home cook. I bake fish in nori for the same reason I use parchment—it steams the fish and prevents it from drying out.
Ingredients
- 2 cups water
- 1 cup brown basmati rice rinsed and drained
- ¾ teaspoon sea salt divided
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice wine vinegar
- ½ teaspoon minced peeled ginger
- 1 pound mackerel skin and bones removed
- 1 1-ounce package nori sheets
- ¼ cup Soy-Free Vegenaise
- 2 teaspoons wasabi powder
Instructions
- Put the water, rice, and ¼ teaspoon of the salt in a large saucepan and bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 45 to 50 minutes, or until all of the water is absorbed.
- Meanwhile, in a small bowl, combine the oil, vinegar, ginger, and remaining ½ teaspoon salt.
- Slice the mackerel into strips about 1 inch wide by 3 inches long.
- Place a strip of mackerel on a sheet nori.
- Top with about 3 tablespoons of the rice.
- Drizzle the oil mixture over the rice and carefully roll the nori sheet like a burrito, folding in the ends as you go.
- Place the rolls in a baking dish, cover with foil, and bake for 15 minutes.
- Meanwhile, in a small bowl, blend the Vegenaise and wasabi powder.
- Serve the wrapped mackerel with a generous spoonful of the wasabi mayo for dipping.
Notes / Tips / Wine Advice:
Spritzing the nori sheets with a little bit of water minutes before filling makes them much more pliable and easier to roll without tearing.