Miso Ginger Salmon Rice Bowls

• 1 ½ cups jasmine rice
• 1 ¼ cups water
• 4 salmon fillets (6 oz each)
• ¼ cup miso paste
• 2 tbsp grated fresh ginger
• 2 tbsp soy sauce (gluten-free if needed)
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Steps

1. 1 Rinse the rice and cook according to package instructions using the given measurements of water.
2. 2 In a small bowl, mix miso paste, ginger, soy sauce, rice vinegar, garlic, and sesame oil to create the marinade.
3. 3 Rub the marinade all over the salmon fillets and let sit for 10 minutes.
4. 4 Heat oven to 400°F. Place salmon on a parchment-lined baking sheet and bake for 12-15 minutes, until cooked through.
5. 5 While the salmon cooks, steam the broccoli until tender-crisp.
6. 6 Divide the cooked rice into four bowls.
7. 7 Top each bowl with a salmon fillet, broccoli, and red bell pepper.
8. 8 Garnish with green onions and sesame seeds before serving.

Equipment

• Baking sheet
• Oven
• Steamer basket

Variations

• For a spicy twist, add chili flakes to the marinade.
• Substitute jasmine rice with brown rice for a nuttier flavor.

Substitutions

• If miso paste is unavailable, use a combination of soy sauce and tahini for a similar flavor.

Pairings

• Asian pear salad
• Steamed edamame

Nutrition

Tips

• For extra flavor, brush the salmon with leftover marinade before baking.
• Ensure salmon is skin-side down to prevent sticking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Pair with a side of miso soup for an authentic touch.
• Serve with a wedge of lime for an extra zesty kick.

FAQ