This refreshing Sesame Ginger Rice Bowl with Mackerel is jam-packed with crunchy cucumbers, creamy avocado, ribboned carrots, tender canned mackerel, and a lip-smacking sesame ginger dressing.
This post is sponsored by King Oscar | Thank you for supporting the brands I trust.
A quick lunch. A healthy dinner. Bowl meals save the day.
Who doesn’t love a good bowl meal? They’re versatile, wholesome, and totally effortless! Not to mention you can get pretty creative: pick your protein, grains, fresh produce, and a flavor profile you’re sweet on. Maybe you’re thinking Mediterranean; perhaps you’re leaning towards something more Mexican. In this case, we’ve dipped into East Asian-inspired flavors with sesame, ginger, soy, and Sriracha, and it’s impossible to grow tired of. In fact, it’s been a popular choice around here for about two years—which is why I’m so excited to finally be sharing it with you.
Little ingredients and a lot of nutrients.
Despite the big flavors and mega nutrients, this recipe calls for very little. And you can adapt it to your liking to make it easier or, if you’re into it, more complex!
Here’s what you’ll need for our Sesame Ginger Rice Bowl with Mackerel:
- King Oscar Mackerel in Extra Virgin Olive Oil
- Rice—you can also sub-in another favorite grain of yours, like quinoa or freekeh.
- Sesame seeds
- Sesame oil
- Soy sauce
- Sriracha sauce
Putting the bowl together is a total cinch, and you can even do it ahead of time.
- Cook rice, or your grain of choice, as per the packages instructions. When done, transfer it to a bowl.
- Top the rice with roughly chopped cucumber, avocado, shaved carrots, King Oscar mackerel (drained), and sliced scallions; garnish with sesame seeds.
- In a small bowl, mix sesame oil, soy sauce, and ginger together until well blended. Then drizzle it over your rice bowl.
- Squeeze a little Sriracha over your bowl for a punch of heat. You could also use sambal oelek.
King Oscar Mackerel in Extra Virgin Olive Oil is a treat on it’s own.
This is the kind of canned seafood you want to dig into with a fork immediately upon opening. It’s just that good. King Oscar’s gourmet mackerel line has expanded over the last year and, in addition to its extra virgin olive oil and Mediterranean flavors, they’re now offering lemon and jalapeño. Both outstanding.
The wild-caught skinless and boneless North Atlantic mackerel fillets used in this recipe are hand-packed in buttery olive oil, bringing a mild flavor and tender texture to your bowl. On top of that, they’re MSC-certified sustainable, non-GMO, gluten-free, and kosher-certified, so everyone can feel good about eating them! And there are oh-so-many ways to do so: think fish burgers, salads, pastas, sandwiches… your options are endless.
Want more mackerel in your life? Try these recipes:
- Loaded Sheet Pan Nachos with Mackerel
- Mexican Rice Bowl with Mackerel
- Lemon Mackerel Caesar Wraps
- Mediterranean Mackerel Protein Wrap
Hope you enjoy!
If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.
Sesame Ginger Rice Bowls with Mackerel
- 1 cup cooked rice, or grain of your choice
- 1 can of King Oscar Mackerel in Extra Virgin Olive Oil, drained
- 1 cup roughly chopped cucumber
- 1/2 avocado, sliced or chopped
- 1 carrot, ribboned or grated To ribbon carrots, or even cucumbers, use a vegetable peeler and peel vertically in long strokes.
- 1 scallion, thinly sliced
- 1 tsp sesame oil
- 1 TBSP low-sodium soy sauce
- 1/2 tsp grated fresh ginger
- Drizzle of Sriracha sauce
- Sesame seeds
- In a small bowl, mix together the sesame oil, soy sauce, and ginger. Whisk it with a fork until it's well blended; set aside.
- Cook rice as per the packages instructions. (You'll only be using 1 cup of cooked rice, so any extra rice can be stored in the fridge for other purposes, or for another bowl of this good stuff the following day.)
- Once the rice is cooked, transfer 1 cup of it to a bowl. Top the rice with chopped cucumbers, avocado, carrots, flaked mackerel, and scallions. Drizzle the sesame ginger dressing over the bowl, and garnish with scallions. Squeeze a bit of Sriracha on there for some heat, and enjoy!