Description
This Miso Salmon Rice Bowl is a flavorful and hearty dish featuring tender salmon marinated in a savory miso glaze, served atop fragrant short grain rice with fresh cucumber, avocado, and sprinkled with furikake seasoning. Combining Asian-inspired flavors like ginger, sesame oil, and soy sauce, this recipe is perfect for a satisfying and healthy weeknight meal.
Ingredients
Salmon and Marinade
- 1 pound salmon, cut into 4 equal pieces
- 1 teaspoon ground ginger
- 2 tablespoons white miso paste
- 1 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 teaspoons seasoned rice vinegar
- 1 tablespoon brown sugar
- 2 tablespoons grated peeled fresh ginger (divided)
Rice and Vegetables
- 6 green onions, white and green parts thinly sliced, plus more for garnish
- 2 cups uncooked short grain rice, rinsed and drained
- 1 garlic clove, grated
- 1 tablespoon avocado oil
- 2 Persian cucumbers, thinly sliced
- 1 avocado, sliced
- Furikake, for serving
Instructions
- Make the marinade: In a 9 x 9-inch baking dish, combine ground ginger, miso paste, toasted sesame oil, soy sauce, seasoned rice vinegar, brown sugar, and 1 tablespoon grated fresh ginger. Whisk together until smooth.
- Marinate the salmon: Pat salmon dry and place in the marinade skin side up. Spoon some marinade over each piece. Cover and refrigerate for 1 hour to allow flavors to penetrate the fish.
- Cook the rice: About 50 minutes into marinating, start the rice. In a small saucepan, combine remaining 1 tablespoon ginger, white parts of green onions, 2½ cups water, grated garlic, and avocado oil. Bring to a boil over medium-high heat. Stir in the rinsed rice, bring back to boil, then reduce heat to low and cover. Simmer until rice is tender and water absorbed, about 18 minutes. Remove lid, stir in green onion tops, fluff with a fork, then let sit off heat for 2-3 minutes.
- Broil the salmon: Preheat oven broiler to HIGH with rack in top third. Remove salmon from marinade, letting excess drip off. Place skin side down on a rimmed baking sheet and broil for 10-12 minutes until edges are crisp and salmon flakes easily with a fork.
- Assemble the bowls: Divide cooked rice among four bowls. Top each with a salmon piece, sliced cucumbers, and avocado. Garnish with furikake and additional sliced green onions for a fresh finish.
Notes
- Marinating salmon for at least 1 hour enhances the flavor but do not exceed 2 hours to prevent fish from becoming too soft.
- Use short grain rice for the best texture; rinsing the rice removes excess starch for fluffier results.
- Furikake seasoning adds an umami and seaweed flavor typical in Japanese cuisine—available in most grocery stores or Asian markets.
- For a spicier kick, add a drizzle of sriracha or chili oil while serving.
- Leftover rice can be refrigerated and used within 2 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Broiling
- Cuisine: Japanese
