Miso Glazed Salmon Rice Bowls with Cucumber

• 1 1/2 cups jasmine rice
• 2 cups water
• 4 salmon fillets (6 oz each)
• 1/4 cup white miso paste
• 2 tablespoons mirin
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 English cucumber, sliced
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Rinse the jasmine rice and cook according to package instructions using 2 cups of water.
2. 2 While the rice cooks, whisk together miso paste, mirin, honey, and sesame oil in a small bowl.
3. 3 Season salmon fillets with salt and pepper.
4. 4 Heat olive oil in a skillet over medium heat. Cook salmon for 4 minutes per side, brushing with miso glaze during the last 2 minutes of cooking.
5. 5 In a small bowl, mix rice vinegar and sugar for the cucumber dressing.
6. 6 Toss cucumber slices with the dressing.
7. 7 Divide cooked rice among four bowls.
8. 8 Top each bowl with a salmon fillet, cucumber slices, and garnish with green onions and sesame seeds.
9. 9 Serve immediately and enjoy!

Equipment

• Skillet
• Rice cooker or medium saucepan
• Mixing bowls

Variations

• Add an egg, soft-boiled and sliced, for extra richness.
• Swap cucumber for avocado for a creamy twist.

Substitutions

• Use brown rice for a nuttier flavor and added fiber.
• Substitute maple syrup for honey if needed.

Pairings

• Edamame or a simple green salad
• Chilled riesling or ginger beer

Nutrition

Tips

• For extra flavor, marinate the salmon in the miso glaze for 30 minutes before cooking.
• Use fresh salmon for best results, but frozen can work if properly thawed.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave.

Freezing: This dish does not freeze well due to the texture of the salmon and cucumber.

Serving Suggestions

• Serve with a side of edamame or a simple green salad.
• Pair with a chilled glass of riesling or a ginger beer.

FAQ