Sticky Miso Salmon Bowl Recipe
This sticky miso salmon bowl is packed with sweet-savory umami flavor, high-protein salmon, jasmine rice, and fresh toppings. Perfect for quick dinners or meal prep.
Equipment
- Baking Sheet
- mixing bowl
- Whisk
- Knife
- Rice Cooker
Ingredients
- For the Salmon & Glaze:
- 4 salmon fillets
- 2 tbsp white miso paste
- 1 ½ tbsp soy sauce or tamari for gluten-free
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp fresh ginger grated
- 1 clove garlic minced
- Optional: sesame oil or chili flakes
- For the Bowl:
- 2 cups cooked jasmine rice
- 1 cup steamed edamame
- ½ cup pickled vegetables carrot, cucumber, radish
- 1 avocado sliced (optional)
- 2 tbsp sriracha mayo or spicy yogurt sauce
- 2 green onions thinly sliced
- 1 tbsp sesame seeds
- Lime wedges for serving
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet.
- Make the glaze: In a small bowl, whisk miso paste, soy sauce, honey, rice vinegar, garlic, and ginger until smooth.
- Prepare the salmon: Place fillets skin-side down on the sheet and brush generously with glaze.
- Bake the salmon for 12–15 minutes, then broil for 1–2 minutes for a caramelized finish.
- Cook or warm your rice and prep toppings while the salmon bakes.
- Assemble your bowls: Add rice to each bowl, top with salmon, veggies, avocado, and edamame.
- Drizzle with sauce and sprinkle with sesame seeds and green onions. Serve with lime wedges.
Notes
- For extra flavor, marinate the salmon in the miso glaze for 30 minutes before baking.
- Use cauliflower rice for a low-carb version.
- Store leftovers in airtight containers for up to 3 days.