A shortcut night · Rice bowl
Mango Rice Bowl with Crispy Fish and Pickled Onion
The bowl for a day with no time to cook properly. The fish is shop-bought and breaded — Natalia says so plainly, and it is what makes the whole thing quick — so the flavour comes from the mango, the pickled onions out of the jar in the fridge and the roasted pumpkin. Nothing is stirred together: everything sits in its own section over seasoned sushi rice.
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 2
- Level
- Easy
Method
- Heat the oven to 200 °C (400 °F). Cube the pumpkin, toss it with oil and whichever spices you like, and roast for about 25 minutes, until the edges catch. The fish goes into the same oven for as long as its packet says.
- Cook the sushi rice to the packet instructions. While it is still warm, fold through the rice vinegar, sugar and salt, and leave it to cool a little — warm, not hot.
- Prepare the rest: peel the carrot into long ribbons, cut the cucumber into batons, slice the avocado, cube the mango and slice the spring onions.
- Build the bowl. Rice first, then the fish and each thing in its own section rather than stirred together.
- Scatter over the sesame seeds and spring onion, squeeze the lemon over the top and add the sauce.
Eat it straight away, while the rice is still faintly warm and everything laid over it is cold. The pickled onions have their own recipe on this site — one jar lasts the week.
Watch it made
The video for this recipe is coming soon.