Canned Mackerel Nigiri

1 cup of sushi rice

2 cups of water

2/3 cup of tomato juice from can of Peeled Plum Tomatoes

½ teaspoon of sugar

¼ teaspoon of salt

½ tablespoon of mackerel oil from can of Mackerel Royal Filet

2 tablespoons of ginger peeled and grated

¼ teaspoon of salt

¼ teaspoon of sugar

½ tablespoon of fresh lime juice from lime

4 tablespoons of Red Jalapeno Mustard

2 tablespoons of lime juice

1 tablespoon of soy sauce

1 teaspoon of mackerel juice

½ bin of Baby Spinach

1 tablespoon of soy sauce

½ tablespoon of Red Jalapeno Mustard

¼ teaspoon of sugar

½ teaspoon of lime juice

1 bottle of Lipton Green Tea

½ lime wedge

1 teaspoon of sugar

Handful of Baby Spinach

15 ice cubes

5 filets of King Oscar canned mackeral

Measure out 1 cup of sushi rice and 2 cups of water. Heat the stovetop to medium-high and put the rice and water in a pot over the stove. Once it begins to boil, turn the heat to low and let simmer for 20 minutes. Once the rice is moistened from soaking up the water you'll know it is done. Leave the rice in the pot and combine 2/3 cup of tomato juice, ½ teaspoon of sugar, ¼ teaspoon of salt, and ½ tablespoon of mackerel oil. Refrigerate for later. Next, peel the ginger root and grate 2 tablespoons into a small dish/cup. You'll want it to appear fresh and have a pasty consistency. In the dish/cup with the grated ginger combine ¼ teaspoon of salt, ¼ teaspoon of sugar, and ½ tablespoon of freshly squeezed lime juice. You'll also want to refrigerate this for later.

Now we're going to make the sauce for the nigiri roll. Combine 4 tablespoons of red jalapeno mustard, 2 tablespoons of lime juice, 1 tablespoon of soy sauce, and 1 teaspoon of mackerel juice. Set aside for later. Now to the spinach salad: take ½ bin of baby spinach and let it boil over the stove on high for 1 minute. Drain the spinach and once it warm enough to handle, squeeze the rest of the juices out. But while the spinach is cooling combine 1 tablespoon of soy sauce, ½ tablespoon of red jalapeno mustard, ¼ teaspoon of sugar, and ½ teaspoon of lime juice to make a dressing. Then combine the spinach and dressing, season with salt and pepper, and set aside for later. Following that, take 1 bottle of green tea, ½ lime wedge, 1 teaspoon of sugar, a handful of baby spinach, and about 15 ice cubes, which will be blended together into a smoothie. Once that is finished refrigerate it for later.

Finally it is time to assemble the completed dish. Take the sushi rice out and begin shaping it with your hands. You'll want the bottom of the rice to be flat and the top to be rounded when you morph the roll. Take a plate out and set the rolls onto them, then top each roll with a piece of mackerel royal filet. Add the ginger and sauce for the nigiri roll onto the plate as well, along with the spinach salad and smoothie on the side.

Serves 1-2

Dylan James

* Recipes are published as they were submitted to the Cook of the Week Challenge judges.