Photo from: Beyond Sweet and Savory
Ingredients
Add mashed/chopped mackerel on top
1 tablespoon of Cooking oil (for sauteing)
1 tablespoon of diced White onion
2 cloves of minced Garlic
1 teaspoon of minced Ginger
1/2 cup of julienned Red bell pepper
1/2 cup of julienned Green bell pepper
1 whole chopped (without seeds) Tomato, fresh
1/2 teaspoon of Paprika
1 sachet of Squid ink
2 cups of cooked Japanese rice
Pinch of Salt and pepper
Mayonnaise
Directions:
1.
In a sauté pan, heat up cooking oil. Sauté diced white onion, minced garlic and minced ginger.
2.
Add julienned bell peppers, sauté until soft.
3.
Add chopped fresh tomatoes, sauté until soft.
4.
Add paprika and squid ink, mix until incporporated.
5.
Add sliced Ligo squid rings and sauté.
6.
Add cooked rice, mix until incorporated. Cook until rice at the bottom of the pan starts to toast a bit.
7.
Season with salt and pepper.
8.
Flatten rice with a wooden spoon, then garnish with mayonnaise.
9.
Serve immediately, with lemon or calamansi wedge on the side.

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