Miso Glazed Salmon Bowl

How to Make Miso Glazed Salmon Bowl

1. 1

   Step 1: Cook and season the rice

   Rinse the short-grain rice under cold water until the water runs mostly clear, then cook according to package instructions or in a rice cooker until tender. While the rice is hot, stir in the rice vinegar, fluff with a fork, and let it cool slightly so it holds together well in bowls.

   For this step

   • 1 1/2 cupsShort-grain rice (uncooked)
   • 2 tbspRice vinegar
   
2. 2

   Step 2: Whisk together the miso glaze

   In a small bowl combine the white miso paste, mirin, soy sauce, and brown sugar; whisk until smooth and fully combined. If the mixture is very stiff, warm it briefly in the microwave for 10–15 seconds or whisk in a teaspoon of warm water to loosen so it spreads easily.

   For this step

   • 3 tbspWhite (shiro) miso paste
   • 2 tbspMirin
   • 1 tbspSoy sauce (or tamari for gluten-free)
   • 1 tbspBrown sugar (light or dark)
   
3. 3

   Step 3: Broil the salmon with glaze

   Preheat the broiler and place an oven rack about 6 inches from the heat. Line a baking sheet with foil and arrange the salmon skin-side down; brush the top of each fillet with most of the miso glaze, reserving a tablespoon or two for finishing. Broil 6–9 minutes, watching closely, until the glaze is caramelized and the salmon flakes easily with a fork.

   For this step

   • 4 filletsSalmon fillets (about 6 oz / 170 g each)
   
4. 4

   Step 4: Prepare the vegetables and toppings

   While the salmon broils, thinly slice the cucumber, warm the edamame according to package directions, and slice the scallions. Arrange the vegetables so they’re ready to assemble when the rice and salmon are done.

   For this step

   • 1 mediumEnglish cucumber, thinly sliced
   • 1 cupShelled edamame (frozen, thawed and warmed)
   • 3 stalksScallions (thinly sliced, for garnish)
   
5. 5

   Step 5: Assemble the miso glazed salmon bowls

   Divide the seasoned rice among four bowls and arrange edamame and cucumber alongside each portion. Top each bowl with a glazed salmon fillet, drizzle the reserved glaze over the fish, and scatter sliced scallions on top before serving.
   

1. Rinse the short-grain rice under cold water until the water runs mostly clear, then cook according to package instructions or in a rice cooker until tender. While the rice is hot, stir in the rice vinegar, fluff with a fork, and let it cool slightly so it holds together well in bowls.
2. In a small bowl combine the white miso paste, mirin, soy sauce, and brown sugar; whisk until smooth and fully combined. If the mixture is very stiff, warm it briefly in the microwave for 10–15 seconds or whisk in a teaspoon of warm water to loosen so it spreads easily.
3. Preheat the broiler and place an oven rack about 6 inches from the heat. Line a baking sheet with foil and arrange the salmon skin-side down; brush the top of each fillet with most of the miso glaze, reserving a tablespoon or two for finishing. Broil 6–9 minutes, watching closely, until the glaze is caramelized and the salmon flakes easily with a fork.
4. While the salmon broils, thinly slice the cucumber, warm the edamame according to package directions, and slice the scallions. Arrange the vegetables so they’re ready to assemble when the rice and salmon are done.
5. Divide the seasoned rice among four bowls and arrange edamame and cucumber alongside each portion. Top each bowl with a glazed salmon fillet, drizzle the reserved glaze over the fish, and scatter sliced scallions on top before serving.