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Miso Salmon Rice Bowl

A vibrant miso salmon rice bowl with tender salmon and steamed rice topped with avocado, cucumber and furikake
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  25 min

Ingredients

  • 1 pound salmon, cut into 4 equal pieces
  • 1 teaspoon ground ginger
  • 2 tablespoons white miso paste
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 2 teaspoons seasoned rice vinegar
  • 1 tablespoon brown sugar
  • 2 tablespoons grated peeled fresh ginger
  • 6 green onions, white and green parts thinly sliced, plus more for garnish
  • 2 cups uncooked short grain rice, rinsed and drained
  • 1 garlic clove, grated
  • 1 tablespoon avocado oil
  • 2 Persian cucumbers, thinly sliced
  • 1 avocado, sliced
  • Furikake, for serving

Method

  1. In a 9 x 9-inch baking dish, combine the ground ginger, miso paste, sesame oil, soy sauce, vinegar, brown sugar, and 1 tablespoon of the grated ginger until smooth. 
  2. Pat the salmon dry and arrange, skin side up, in the marinade, spooning some of the marinade over each filet. Cover and refrigerate for 1 hour. 
  3. When the salmon has marinated for 50 minutes, make the rice. In a small saucepan, combine the remaining 1 tablespoon of grated ginger, the white parts of the green onions, 2½ cups water, garlic, and avocado oil. Bring to a boil over medium-high heat. Stir in the rice and return to a boil. Reduce the heat to low, cover, and cook until the rice is tender and the liquid has been absorbed, about 18 minutes. Remove the lid, add the green parts of the green onions, and fluff the rice using a fork. Turn off the heat and let the rice sit on the hot stove for another 2 to 3 minutes before serving.
  4. Meanwhile, turn the oven broiler to HIGH with a rack in the top third of the oven. Remove the salmon from the marinade, allowing any excess marinade to drip off, and arrange, skin sides down, on a rimmed sheet pan. Broil until the edges are crisp and the salmon flakes easily with a fork, about 10-12 minutes.
  5. Divide the rice among four bowls. Top with the salmon, cucumbers, and avocado. Sprinkle with the furikake and green onions.