Cured Mackerel Kimbap


A Note from Feedfeed

Each bite of our cured mackerel kimbap is loaded with tasty cured mackerel, asparagus, daikon, perilla and soy pickled jalapeño.
Feel free to replace mackerel with any other fish, such as salmon. You can also used pickled chilis and explore what your favorite is! The sushi mat, sushi rice, yellow daikon and mackerel you can find all in your local Asian supermarket.

Click here to purchase authentic Nowon chili oil! 

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  • Recipe Card




Prep time 30mins
Cook time 30mins
Serves or Makes: 1 roll

Recipe Card


  • 1 whole mackerel filet
  • 2 cups sushi rice
  • 1 teaspoon salt
  • 2 teaspoons sesame oil, divided
  • 2 shiso leaves
  • 1/2 chopped fresh jalapeno
  • 1 strip pickled yellow daikon radish
  • 2 pieces blanched asparagus
  • 1 sheet sushi seaweed


  • Step 1

    Lightly salt both sides of the fish and leave in fridge overnight. The next day, pinbone the fish using tweezers and pat dry using a paper towel. Pan sear on medium high heat using canola oil. Cook fish all the way through. 

  • Step 2

    Cook the rice. Rinse 2 cups of sushi rice five times, until the water is clear. Strain, add rice to a pit, add 2.2 cups of cold water and bring to a simmer. Once rice is cooked, mix in 1 teaspoon salt and 1 teaspoon sesame oil and mix well. Set aside.

  • Step 3

    Blanche the asparagus. In boiling water, cook asparagus for 45 seconds and then shock in an ice water bath. 

  • Step 4

    Now build your roll! Cover a sheet of seaweed with enough rice to cover the sheet. Add your filet of mackerel, yellow daikon, asparagus, jalapeno and shiso leaves. Roll using a sushi mat, cut the roll into small pieces and enjoy. 

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