Miso Glazed Salmon Rice Bowl
Succulent miso-glazed salmon rice bowl nestled on fluffy rice with crisp edamame, pickled cucumbers, and creamy avocado. This Japanese-inspired bowl balances umami richness with bright, fresh vegetables in every satisfying bite.
Prep Time : 15 min
Cook Time : 25 min
Servings : 4
15 min
25 min
4
Ingredients
For the Rice Base
• 300g sushi rice (uncooked)
• 480ml water
• 45ml rice vinegar
• 5g salt
For the Miso Glazed Salmon
• 4 salmon fillets (150g each, skin-on)
• 80g white miso paste — this one on Amazon
• 60ml mirin — this one on Amazon
• 45ml sake — this one on Amazon
• 30ml soy sauce
• 30g honey
• 15g fresh ginger, finely grated
• 3 garlic cloves, minced (12g)
• 20ml toasted sesame oil — this one on Amazon
• Sea salt to taste
For the Bowl Toppings
• 200g frozen shelled edamame
• 2 Persian cucumbers (200g total)
• 2 ripe avocados (300g total), sliced
• 2 sheets nori seaweed, cut into thin strips — this one on Amazon
• 20g toasted sesame seeds
• 4 scallions (60g), thinly sliced
• 2 limes, cut into wedges
• Pinch of sugar for pickles
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Directions
- Prepare the Sushi Rice
Rinse sushi rice under cold water 4–6 times, until the water runs almost clear. Combine the rinsed rice with 480ml water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. Transfer the rice to a large bowl and gently fold in 48ml rice vinegar and 5g salt while still warm, being careful not to mash the grains. Let cool to room temperature before serving. - Make the Miso Glaze
While rice cooks, whisk together white miso paste, mirin, sake, soy sauce, honey, grated ginger, and minced garlic in a small bowl until smooth. Reserve 60ml of glaze for serving. - Sear the Salmon
Pat salmon fillets completely dry with paper towels and season lightly with salt. Heat sesame oil in a large non-stick skillet over medium-high heat. Place salmon skin-side up and sear for 4 minutes without moving. - Glaze and Finish the Salmon
Flip salmon skin-side down, reduce heat to medium, and brush generously with miso glaze. Cook for 3-4 minutes, basting with glaze every minute, until salmon reaches 52°C internal temperature and glaze caramelizes. - Prepare the Vegetables
Meanwhile, bring a small pot of water to boil. Add edamame and cook for 3-4 minutes until tender. Drain and toss with a pinch of sea salt. Thinly slice cucumbers and toss with rice vinegar and a pinch of sugar for quick pickles. - Assemble the Bowls
Divide rice among four bowls. Top each with one salmon fillet, edamame, pickled cucumbers, sliced avocado, and shredded nori. Drizzle with reserved miso glaze, sprinkle with sesame seeds and sliced scallions. Serve immediately with lime wedges.
*Notes :
- For best results, use fresh salmon with bright color and no fishy smell. Pat the fish completely dry before searing to achieve a beautiful caramelized crust on the glaze.
- The miso glaze can be made up to 3 days ahead and refrigerated. It also works beautifully on chicken thighs, tofu, or eggplant for recipe variations.
- Don’t overcook the salmon – it should be slightly translucent in the center for optimal texture and moisture. Residual heat will continue cooking it after removal from the pan.
Nutrition Facts
( per serving )
Calories
~940 kcal
Protein
41 g
Fat
52 g
Carbs
80 g
Calories
~940 kcal
Protein
41 g
Fat
52 g
Carbs
80 g
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Miso Glazed Salmon Rice Bowl
Ingredients
Method
- Rinse sushi rice under cold water 4–6 times, until the water runs almost clear. Combine the rinsed rice with 480ml water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. Transfer the rice to a large bowl and gently fold in 45ml rice vinegar and 5g salt while still warm, being careful not to mash the grains. Let cool to room temperature before serving.
- While rice cooks, whisk together white miso paste, mirin, sake, soy sauce, honey, grated ginger, and minced garlic in a small bowl until smooth. Reserve 60ml of glaze for serving.
- Pat salmon fillets completely dry with paper towels and season lightly with salt. Heat sesame oil in a large non-stick skillet over medium-high heat. Place salmon skin-side up and sear for 4 minutes without moving.
- Flip salmon skin-side down, reduce heat to medium, and brush generously with miso glaze. Cook for 3-4 minutes, basting with glaze every minute, until salmon reaches 52°C internal temperature and glaze caramelizes.
- Meanwhile, bring a small pot of water to boil. Add edamame and cook for 3-4 minutes until tender. Drain and toss with a pinch of sea salt. Thinly slice cucumbers and toss with rice vinegar and a pinch of sugar for quick pickles.
- Divide rice among four bowls. Top each with one salmon fillet, edamame, pickled cucumbers, sliced avocado, and shredded nori. Drizzle with reserved miso glaze, sprinkle with sesame seeds and sliced scallions. Serve immediately with lime wedges.