Miso-Glazed Salmon Rice Bowls

Japanese Miso-Glazed Salmon with Rice and Vegetables

Tender salmon is broiled beneath a glossy, savory-sweet miso glaze and served over warm rice. Cool cucumber, fresh scallions, and nutty sesame seeds add crisp texture and brightness.

Nutrition · per serving

675kcal

39gProtein

70gCarbs

25gFat

3gFiber

2 servings

Ingredients

11 items

Salmon and glaze

salmon fillets2 × 150 g

white miso30 g

soy sauce15 ml

honey15 g

rice vinegar5 ml

grated fresh ginger5 g

Bowl components

cooked short-grain rice300 g

cucumber, thinly sliced150 g

scallions, thinly sliced2

sesame seeds10 g

neutral oil5 ml

Tips

•For the fastest preparation, use chilled or microwaveable cooked rice and slice the vegetables while the broiler heats.
•Do not place the reserved glaze in contact with raw salmon; keep it separate for serving.
•Add edamame or steamed broccoli for a more substantial bowl.

Steps

1
Position an oven rack about 15 cm below the broiler and preheat the broiler on high. Line a small baking tray with foil and lightly brush it with neutral oil.
5 ml neutral oil
2
Whisk white miso, soy sauce, honey, rice vinegar, and ginger until smooth. Reserve 1 tablespoon of the glaze for serving.
30 g white miso15 ml soy sauce15 g honey5 ml rice vinegar5 g grated fresh ginger
3
Pat the salmon fillets dry and place them skin-side down on the prepared tray. Brush generously with the glaze, keeping the reserved portion separate.
2 × 150 g salmon fillets
4
Broil for 6 to 8 minutes, until the glaze is bubbling and the thickest part of the salmon reaches 63°C and flakes easily. If the glaze darkens too quickly, move the tray lower.
5
Divide cooked rice between two bowls. Top with the broiled salmon, cucumber, scallions, and sesame seeds. Drizzle with the reserved glaze and serve immediately.
300 g cooked short-grain rice150 g cucumber, thinly sliced2 scallions, thinly sliced10 g sesame seeds

Origin & History

Miso-glazed fish is associated with Japanese cooking, where fermented miso is commonly paired with sweeteners and soy sauce. The modern rice-bowl format combines this traditional flavor profile with the convenient, balanced structure of a donburi-style meal.

Pregnancy

Great

A nutritious source of protein and omega-3 fats; cook the salmon fully to 63°C.

Breastfeeding

Great

Provides protein and omega-3 fats; fully cooked salmon is appropriate.

japanese salmon miso rice bowl pescatarian broiled

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Steps

Position an oven rack about 15 cm below the broiler and preheat the broiler on high. Line a small baking tray with foil and lightly brush it with neutral oil.

5 ml neutral oil

Whisk white miso, soy sauce, honey, rice vinegar, and ginger until smooth. Reserve 1 tablespoon of the glaze for serving.

30 g white miso15 ml soy sauce15 g honey5 ml rice vinegar5 g grated fresh ginger

Pat the salmon fillets dry and place them skin-side down on the prepared tray. Brush generously with the glaze, keeping the reserved portion separate.

2 × 150 g salmon fillets

Broil for 6 to 8 minutes, until the glaze is bubbling and the thickest part of the salmon reaches 63°C and flakes easily. If the glaze darkens too quickly, move the tray lower.

Divide cooked rice between two bowls. Top with the broiled salmon, cucumber, scallions, and sesame seeds. Drizzle with the reserved glaze and serve immediately.

300 g cooked short-grain rice150 g cucumber, thinly sliced2 scallions, thinly sliced10 g sesame seeds