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Fish Rice Bowl

Miso-Glazed Fish Rice Bowl Recipe

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 4 skin-on salmon fillets (4 to 6 oz each)
  • 3 tbsp white miso paste
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp neutral oil
  • 4 cups cooked sushi rice
  • 1 English cucumber
  • 1 avocado
  • 1 sheet nori
  • 2 tbsp mayonnaise
  • 2 tsp sriracha
  • Toasted sesame seeds and sliced green onions

Method
 

  1. Whisk the miso paste, soy sauce, mirin, brown sugar, and rice vinegar until smooth.
  2. Heat oil in a large nonstick skillet over medium-high. Pat salmon dry and sear skin-side down for 4 minutes. Flip, pour the glaze around the fish, and cook 2 to 3 minutes, spooning glaze over the top.
  3. Divide rice among four bowls. Top with salmon, cucumber, avocado, and nori.
  4. Mix mayonnaise and sriracha, drizzle over the bowls, and finish with sesame seeds and green onions. Serve immediately.

Notes

If your salmon fillets are uneven in size, pull the thinner ones off the heat a minute sooner. The rice can be made ahead and gently rewarmed in the microwave while the fish cooks.