Miso Sesame Glazed Salmon Rice Bowls

• 1 ½ cups sushi rice
• 2 cups water
• 4 salmon fillets (6 oz each)
• ¼ cup miso paste
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 2 green onions, sliced
• 2 tablespoons sesame seeds
• 2 cups baby spinach
• 1 cucumber, diced
• 1 carrot, grated

Steps

1. 1 Rinse the sushi rice until water runs clear, then cook according to package instructions with 2 cups water.
2. 2 Preheat oven to 400°F.
3. 3 Whisk together miso paste, mirin, soy sauce, sesame oil, honey, and ginger in a small bowl.
4. 4 Place salmon fillets on a lined baking sheet, brush with half the miso glaze, and bake for 12-15 minutes.
5. 5 While salmon cooks, assemble bowls with rice, spinach, cucumber, and carrot.
6. 6 Remove salmon from oven, brush with remaining glaze, and sprinkle with sesame seeds.
7. 7 Top each bowl with a salmon fillet, drizzle any extra glaze, and garnish with green onions.

Equipment

• Baking sheet
• Oven
• Mixing bowl
• Measuring cups and spoons

Variations

• Add an egg for a tamago-style topping.
• Incorporate avocado slices for creaminess.

Substitutions

• Use brown rice for a whole grain option.
• Substitute maple syrup for honey if needed.

Pairings

• Asian pear
• Edamame appetizer

Nutrition

Tips

• For extra crispiness, broil the salmon for an additional minute after glazing.
• Feel free to swap in your favorite veggies for a personalized touch.

Storage

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

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of pickled ginger or wasabi for added zest.
• Pair with a crisp Asian pear for a refreshing contrast.

FAQ