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Miso Salmon Rice Bowl

Helen T. Patterson
Tender miso-glazed salmon served over fragrant ginger-scallion rice, topped with creamy avocado, crisp cucumber, and a sprinkle of nutty furikake.
A quick, protein-rich, and balanced bowl perfect for weeknight dinners, meal prep, or a satisfying lunch.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Bowl Meal, Main Dish
Cuisine apanese-Inspired
Servings 4

Equipment

  • 9x9-inch baking dish × 1
  • Small saucepan × 1
  • Rimmed baking sheet × 1
  • Knife × 1
  • Cutting board × 1
  • Measuring spoons × 1 set
  • Measuring cups × 1 set
  • Grater × 1
  • Fork × 1

Ingredients
  

  • 1 lb salmon cut into 4 fillets
  • 1 tsp ground ginger
  • 2 tbsp white miso paste
  • 1 tsp toasted sesame oil
  • 1 tbsp soy sauce
  • 2 tsp seasoned rice vinegar
  • 1 tbsp brown sugar
  • 2 tbsp fresh ginger peeled and grated
  • 6 green onions thinly sliced (white and green parts separated)
  • 2 cups uncooked short-grain rice rinsed and drained
  • 1 garlic clove grated
  • 1 tbsp avocado oil
  • 2 Persian cucumbers thinly sliced
  • 1 avocado sliced
  • Furikake for garnish

Instructions
 

  • Prepare the Miso Marinade: In a medium-sized mixing bowl or a 9x9-inch baking dish, combine 1 teaspoon of ground ginger, 2 tablespoons of white miso paste, 1 teaspoon of toasted sesame oil, 1 tablespoon of soy sauce, 2 teaspoons of seasoned rice vinegar, 1 tablespoon of brown sugar, and 1 tablespoon of freshly grated ginger.
    Use a whisk or spoon to blend all ingredients until smooth, creamy, and evenly mixed.
    The result should be a slightly thick, aromatic marinade with a balanced sweet, savory, and tangy flavor that will infuse the salmon.
  • Marinate the Salmon: Pat each salmon fillet dry with a paper towel to ensure the marinade sticks well.
    Place the fillets in the prepared marinade, skin side up, and gently spoon some of the mixture over each piece to coat thoroughly.
    Cover the dish tightly with plastic wrap or a lid and place it in the refrigerator.
    Allow the salmon to marinate for at least 1 hour to fully absorb the flavors.
    While marinating, the miso will tenderize the fish and the ginger will provide a subtle warmth and fragrance.
  • Prepare the Aromatic Rice Base: When the salmon has about 10 minutes left of marination, start cooking the rice.
    In a small saucepan, combine the remaining 1 tablespoon of grated ginger, the white parts of 6 green onions, 2½ cups of water, 1 grated garlic clove, and 1 tablespoon of avocado oil.
    Place the pan over medium-high heat and bring to a gentle boil. Once boiling, stir in 2 cups of rinsed short-grain rice.
    Reduce the heat to low, cover the pan, and let the rice simmer for 18 minutes or until tender and the liquid has been absorbed.
  • Fluff and Finish the Rice: After cooking, remove the lid and add the green parts of the sliced green onions.
    Use a fork to gently fluff the rice, separating the grains and distributing the aromatics evenly.
    Let the rice sit covered on low heat for another 2–3 minutes.
    This resting period allows the rice to become perfectly tender and slightly sticky, making it an ideal base for the salmon and toppings.
  • Preheat the Broiler: Position the oven rack in the upper third of your oven and set the broiler to HIGH.
    Allow the broiler to preheat fully while you prepare the salmon for cooking.
    This ensures a crisp, caramelized exterior on the fish without overcooking the interior.
  • Broil the Salmon: Remove the salmon fillets from the marinade, letting any excess liquid drip off.
    Arrange the fillets skin-side down on a rimmed baking sheet lined with parchment paper or foil for easy cleanup.
    Place the baking sheet under the preheated broiler and cook for 10–12 minutes, or until the salmon flakes easily with a fork and the edges have a light golden crisp.
    Keep a close eye on the salmon during broiling, as broiler intensity varies between ovens.
  • Prepare Fresh Toppings: While the salmon is cooking, slice 2 Persian cucumbers into thin rounds and cut 1 avocado into even slices.
    Set aside for assembly. The fresh, crisp cucumber and creamy avocado provide texture contrast and complement the rich, savory miso flavor of the salmon.
  • Assemble the Rice Bowls: Divide the prepared ginger-scallion rice evenly among four bowls, creating a fluffy, aromatic base layer.
    Gently place one broiled salmon fillet on top of the rice in each bowl.
    Arrange cucumber slices and avocado neatly around the salmon for visual appeal and balance of flavors.
  • Add Garnish and Final Touches: Sprinkle a generous pinch of furikake over the salmon and vegetables for a nutty, umami-packed finish.
    Optionally, garnish with additional sliced green onions for color and freshness.
    This final step elevates both the flavor and presentation, giving the bowl a professional, restaurant-quality appearance.
  • Serve and Enjoy: Serve the miso salmon rice bowls immediately while the salmon is warm and the rice is fluffy.
    Encourage diners to mix the ingredients lightly for a balanced bite of fish, rice, avocado, and cucumber.
    This vibrant, nutrient-rich bowl delivers high protein, fiber, and healthy fats in every bite, making it a satisfying, wholesome meal perfect for any occasion.

Notes

  • Use fresh, high-quality salmon fillets for the best flavor and texture. Skin-on fillets help maintain moisture during cooking.
  • Marinating the salmon for at least 1 hour enhances flavor, but you can refrigerate it up to 4 hours if time allows.
  • Rinse short-grain rice thoroughly to remove excess starch; this helps achieve a fluffy, separate grain texture.
  • When broiling salmon, keep a close eye to prevent burning; cooking times may vary depending on your oven.
  • Furikake adds a nutty, umami finish, but toasted sesame seeds or nori flakes can be used as alternatives.
  • The combination of fresh ginger, garlic, and green onions in the rice elevates aroma and depth of flavor.