Sardine Umaki Rice Bowl--Also Good With Saury & Mackerel

Sardine Umaki Rice Bowl--Also Good With Saury & Mackerel

Give a bit of volume to a moderate amount of fish.

Ingredients: 2 servings

Butterflied Sardines
Plain flour
as needed
1 tablespoon
☆Soy sauce
a scant 1 tablespoon or more
1 1/2 tablespoons
1/2 tablespoon
1/2 tablespoon
Green shiso leaves
4 leaves
Shredded nori seaweed
to taste
Ground or roasted sesame
to taste


1. Wash the shiso and pat completely dry with a paper towel. Finely mince (you can also tear them with your hands).
2. Wipe off any moisture from the sardines with a paper towel, and coat both sides with flour. Shake off any excess.
3. Heat oil in a frying pan, and once it's warm enough, cook both sides of the fish (I recommend cooking from the inside to prevent curling). The outside should be a bit crispy.
4. Mix in the ☆ ingredients, then turn off the heat and shift the ingredients in the frying pan in a circular motion to mix. Place on a cutting board and cut into desired sizes.
5. Garnish with shredded nori, sardines, sesame, and shiso on hot rice, in that order. Top with the leftover sauce in the pan and it's complete.
6. Mackerel is also simple and tasty.

Story Behind this Recipe

I wanted a hearty meal of sweet and savory sardines with rice.
This could quite possibly replace the standard eel rice bowl?!