Name: Miso Salmon Rice Bowls
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese-inspired
Ingredients: 1.5 cup white rice; 2.5 cup water; 1.25 lb salmon fillets; 3 tbsp white miso paste; 2 tbsp unsalted butter; 1 tbsp rice vinegar; 1 tbsp honey; 1 clove garlic; 1 tbsp fresh ginger; 1 tbsp sesame oil; 1 whole english cucumber; 2 cup napa cabbage; 2 stalk green onion; 2 tsp sesame seeds; to taste kosher salt; to taste black pepper

← Recipes · Bowl · Miso Salmon Rice Bowls

520 cal38g protein45g carbs18g fat520mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch35 min activeShortcut25 min active

Everyday 25nothing beyond the everyday cabinet

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Miso Salmon Rice Bowls

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Bowl35 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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white rice1.5 cups

water2.5 cups

salmon fillets1.25 lb

white miso paste3 tbsp

unsalted butter2 tbsp

rice vinegar1 tbsp

honey1 tbsp

garlicminced1 clove

fresh gingerminced1 tbsp

sesame oil1 tbsp

english cucumberthinly sliced1 whole

napa cabbagethinly sliced2 cups

green onionGarnishsliced2 stalks

sesame seedsGarnish2 tsp

kosher saltto taste

black pepperto taste

Cook it to

Salmon145°F / 63°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Rinse rice and add to a pot with water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let rest 5 minutes.

2While rice cooks, make the glaze: whisk white miso, melted butter, rice vinegar, honey, minced garlic, and minced ginger in a small bowl until smooth.

3Pat salmon fillets dry and season with salt and pepper on both sides.

4Heat a skillet over medium-high heat. Once hot, add salmon skin-side up and sear 4 minutes until the skin is crispy. Flip, brush generously with miso glaze, and cook 3 minutes more until just cooked through. Brush with remaining glaze.

5Divide cooked rice among four bowls. Top each with a salmon fillet.

6Arrange cucumber slices and napa cabbage on the side of each bowl. Drizzle the bowl with sesame oil.

7Garnish with sliced green onion and sesame seeds. Serve warm.