The mackerel can boom is likely to continue this year. Here are some recommended recipes that the author, who loves mackerel cans, can easily do.

The world will soon have a long holiday. This time, I made two types of rice balls that are perfect for vacationing, using boiled mackerel cans.

Japanese style Sabamayo

Loosen the canned mackerel boiled in water, add an appropriate amount of mayonnaise, a little mentsuyu, and black pepper and mix. Wrap it in warm rice, squeeze it, and wrap it with glue to complete it.



The taste is lighter than the so-called "Tsunamayo" and is a favorite of both children and adults. If you like, add a little yuzu kosho to make it suitable for adults.

Refreshing rice balls of mackerel and plum

Mix warm rice with mackerel meat, chopped crispy plums, perilla leaves, and white sesame seeds, and wrap it with seaweed.



The refreshing taste of plums and perilla that counteracts the smell of mackerel. It goes well with side dishes such as fried chicken and fried eggs.

Mackerel rice balls that are sure to become a staple of fish-based ingredients following tuna and salmon. If you are in trouble with the variation of ingredients, please try it ♪