Salt-Cured Mackerel with Pickled Shiso and Rice Vinegar
A Japanese honjozo-inspired dish featuring traditionally salt-cured mackerel with vibrant pickled shiso, honoring authentic preservation techniques. This japanese-inspired seafood ready in about 35 minutes pairs mackerel fillets, sea salt, shiso leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 300g mackerel fillets
- 20g sea salt
- 1/2 cup shiso leaves
- 4 tbsp rice vinegar
- 1 tbsp sugar
- 2 tbsp white miso paste
- 150g short-grain sushi rice
- 150ml water
Instructions
- Step 1: Pat 300g mackerel fillets dry, then rub evenly with 20g sea salt. Place on a rack over a tray, cover with plastic, and refrigerate for 24 hours to cure.
- Step 2: Rinse cured mackerel under cold water, pat dry, and remove skin. Slice into 1/2-inch thick pieces.
- Step 3: Whisk 4 tbsp rice vinegar, 1 tbsp sugar, and 2 tbsp white miso paste until sugar dissolves. Add 1/2 cup finely chopped shiso leaves, stirring until leaves wilt and turn bright pink.
- Step 4: Cook 150g sushi rice with 150ml water in a rice cooker for 18 minutes until tender and steaming.
- Step 5: Gently fold 2 tbsp of the shiso-vinegar mixture into cooked rice while still warm, then let sit for 5 minutes.
- Step 6: Arrange mackerel slices on a plate, spoon remaining shiso mixture over top, and serve with 1 cup seasoned rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Salt-Cured Mackerel with Pickled Shiso and Rice Vinegar take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Salt-Cured Mackerel with Pickled Shiso and Rice Vinegar?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mackerel fillets from drying out.
Can I substitute ingredients in Salt-Cured Mackerel with Pickled Shiso and Rice Vinegar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Salt-Cured Mackerel with Pickled Shiso and Rice Vinegar for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Salt-Cured Mackerel with Pickled Shiso and Rice Vinegar?
Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
