Cured Mackerel Maki Rolls


Prep: 10-15 mins Curing: 4-6 hours

Serves 8-10



1 mackerel - filleted, deboned and finely diced
2 shots (50 ml) of grapefruit juice
1 shot (25 ml) of Douglas Fir Vodka
1 tsp grated root ginger
1 tsp Cornish Sea Salt Fiery Umami
1 tsp chopped dill
1 tsp caster sugar
1 tsp rice wine vinegar
2 sheets of toasted nori


These maki rolls were created to celebrate the launch of the Moorland Spirits Company's Douglas Fir Vodka. They're perfect party food! If you don't have any Moorland, use another vodka or leave it out altogether.


  • Fillet your mackerel and remove the skin, then finely dice and place in a mixing bowl.
  • Pour over the ingredients for your cure and stir gently. Leave to cure for 2-3 hours.
  • Drain off the excess juice and arrange in a line along a sheet of nori. Roll up into a tight maki roll and slice into bitesize portions. 
  • Serve with an extra sprinkle of Fiery Umami salt. 

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