Smoked mackerel sushish

Dinner

Cooking method: Pan fry
Serves: 2

Time: Average - 30 to 60 minutes
Difficulty: Average - a standard adult who feeds themself could do it

Equipment

• Frying pan
• Rice bowl
• Steamer

Ingredients

• Condiment, cube, or tube
• Soy sauce - some
• Swiss bouillon - 1 teaspoon
• Drink or liquid
• Lemon juice - some
• Water - 1 cup
• Fish
• Mackerel (smoked) - some
• Oil
• Sesame - some
• Rice
• Sushi - 1 cup
• Spice
• Ginger (pickled) - 2 teaspoon
• Ginger (ground) - 1 teaspoon
• Spread
• Fish paste - some
• Mayonnaise - some
• Wasabi - some
• Vegetable
• Beans (green) - some
• Mushrooms - some
• Onion (spring) - 4
• Carrot - 1

Method

Start your sushi rice cooking by your favourite method of cooking rice - mine is to steam it in a steamer in the same amount of water as of rice, with a dash of sesame oil and a teaspoon of bouillon powder mixed into it. Chop your carrots to the size you like them and include them in the rice bowl - leave them at the top, because you'll want to lift them out separate from the rice.

Prepare your mayonnaise sauces - take three small bowls, putting a dollop of mayonnaise in each, and mix in to one of each to your preferred taste a squirt of wasabi paste, a splash of lemon juice, and a blob of fish paste. If you want to try different mayonnaise sauces, or a different number of sauces, do accordingly according to how you feel.

Chop your green beans, mushrooms, spring onions, and ginger to the size and shape you like them to be, and stir fry them, along with the ground ginger - test the carrots whilst they're steaming, and when they're nearly done fish them out of the rice pan and add to the stir fry pan.

If you're having your smoked mackerel hot, you'll be wanting to start heating it up sufficiently long before everything else is done that it's nice and hot, but not so long before that you're going to end up overcooking it; if you're having it cold anyway it doesn't matter, and if the fish is raw you'll have to cook it anyway, unless you like raw fish.

When it's all done, serve in a poncey manner on a poncey plate - artistically dollop your dollops of mayonnaise sauces around the plate, artistically put the rice in a mound in the middle of it, and arrange everything else around the gaps. Drizzle a bit of soy sauce over the rice, and eat it.