‘Mackerel’ is my favourite fish, but it is hard to find fresh Mackerel in Australia. That’s why I always stock Canned Mackerel in the pantry and I use it for this dish. If you are lucky to have fresh Mackerel fillets, season with some salt and grill or pan-fry them first. That would make a lovely dish. When I was cooking this dish, my husband, who hates Mackerel, complained that the whole house stunk. But I loved the smell of this dish.


4 Servings


2 cups (*180ml cup) Japanese Short Grain Rice
200g Enoki Mushrooms
1 can (125g) Mackerel in Brine

1 tablespoon Sake (Rice Wine)
1 small piece Ginger *grated
2 tablespoons Soy Sauce
1 tablespoon Mirin
Topping of your choice *e.g. Spring Onion, Toasted Sesame Seeds, Nori, Shichimi (Japanese Chilli Spice Mix), etc.
*Note: This time I placed Mitsuba (a Japanese herb) on top.

  1. Drain the canned Mackerel, sprinkle with grated Ginger and Sake (Rice Wine). This will reduce the fishy smell, and add umami and flavour.
  2. Cut off the brown bottom of Enoki Mushrooms and clean them. Cut into 2 to 3cm length pieces.
  3. Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear. Place it into the rice cooker’s inner pot and add Water up to the 2-cups-marking.
  4. Place Enoki pieces over the rice evenly, sprinkle with Soy Sauce and Mirin. Place the Mackerel fillets and all liquid and Ginger. No need to stir.
  5. Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
  6. Enjoy with some toppings of your choice, such as finely chopped Spring Onion, Nori or Toasted Sesame Seeds.