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Hands holding a big bowl of rice, mackerel, cucumber, avocado, and carrots.

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Sesame Ginger Rice Bowls with Mackerel

This refreshing Sesame Ginger Rice Bowl with Mackerel is jam-packed with cucumbers, avocado, carrots, canned mackerel, and sesame ginger dressing.


  • 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!