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.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Course: Main Course

Cuisine: Japanese

Calories: 940

Ingredients Method Notes

Ingredients

For the Rice Base

300 g sushi rice uncooked
480 ml water
45 ml rice vinegar
5 g salt

For the Miso Glazed Salmon

4 salmon fillets 150g each, skin-on
80 g white miso paste
60 ml mirin
45 ml sake
30 ml soy sauce
30 g honey
15 g fresh ginger finely grated
3 garlic cloves minced (12g)
20 ml toasted sesame oil
Sea salt to taste

For the Bowl Toppings

200 g frozen shelled edamame
2 Persian cucumbers 200g total
2 ripe avocados 300g total, sliced
2 sheets nori seaweed cut into thin strips
20 g toasted sesame seeds
4 scallions 60g, thinly sliced
2 limes cut into wedges
Pinch of sugar for pickles

Method

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 45ml 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.