Japanese Seaweed Salad with Mackerel and Sushi Ginger

Posted on: 06 May 2010 by Mark O'haire

This creative light summer salad is ideal for al fresco eating on its own or as a side dish at barbecues.

Not only is it a delicious oriental medley, it also features the full-flavoured mackerel; a fantastic source of omega-3 polyunsaturated fatty acids. 

Serves: 2


  • 125g John West mackerel fillets, drained
  • ½ cucumber, finely sliced
  • 2 tbsp soy sauce
  • Splash sesame oil
  • 1 tbsp rice wine vinegar
  • 2 tbsp sugar
  • 1 tbsp grated root ginger (or sushi ginger)
  • 3 tbsp chopped coriander
  • 125g egg noodles, cooked


  1. Marinade the cucumber in the soy sauce, sesame oil, vinegar and sugar for 10 minutes.
  2. Lightly break up the mackerel fillets with a fork and mix with the ginger, coriander and noodles.
  3. Pile into a serving dish and spoon the marinated cucumber and dressing over the top. 

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