Description
This Easy Miso Salmon Bowl is a vibrant and nutritious meal featuring tender, umami-rich miso-glazed salmon served over fluffy jasmine rice. Topped with fresh cucumber, avocado, pickled red onions, and a creamy miso-cashew sauce with a touch of heat from sriracha, this dish balances sweet, tangy, and savory flavors for a delicious and healthy bowl perfect for quick weeknight dinners.
Ingredients
Scale
For the Miso Salmon Marinade:
- 1 tbsp rice wine vinegar (for bright, tangy balance)
- 1 tbsp soy sauce
- 2 tbsp white miso paste (adds umami depth and slight saltiness)
- 1 tbsp maple syrup (or honey for similar sweetness)
- 16 oz skinless salmon (cut into 2 fillets, about 3/4-inch thick)
- 1 tsp sesame oil (use toasted for richer flavor)
For the Miso-Cashew Sauce:
- 1/4 cup water (thin to desired consistency)
- 2 tbsp cashew butter (creamy texture base for sauce)
- 1/2 tbsp rice vinegar
- 1/2 tsp garlic powder (freshly ground preferred)
- 1 tsp sriracha (adjust to your heat preference)
- 1.5 tsp maple syrup
For the Bowl Toppings and Assembly:
- Sesame seeds (black and white mixed for visual appeal)
- 1 English cucumber (thinly sliced, about 1/8-inch pieces)
- 1 avocado (ripe but still firm, sliced just before serving)
- 2 cups cooked rice (jasmine or sushi rice works best)
- Pickled red onions (homemade or store-bought)
Instructions
- Prepare the Marinade: In a small bowl, whisk together the rice wine vinegar, soy sauce, white miso paste, maple syrup, and sesame oil until smooth and well combined to create the miso marinade.
- Marinate the Salmon: Place the salmon fillets in a shallow dish or zip-top bag and pour the miso marinade over them. Ensure the salmon is well coated. Let it marinate for at least 10 minutes to absorb the flavors.
- Cook the Salmon: Heat a non-stick skillet over medium heat. Once hot, add the salmon fillets and cook for about 4-6 minutes per side, depending on thickness, until the salmon is cooked through and slightly caramelized on the outside. Remove from heat and set aside.
- Make the Miso-Cashew Sauce: In a small bowl, whisk together the cashew butter, water, rice vinegar, garlic powder, sriracha, and maple syrup until the sauce is smooth and creamy. Adjust the thickness by adding more water if necessary.
- Prepare the Bowl Components: Arrange the cooked rice as the base of each bowl. Top with thinly sliced cucumber, ripe avocado slices, and pickled red onions.
- Assemble the Bowl: Place a cooked salmon fillet on top of each bowl. Drizzle generously with the creamy miso-cashew sauce. Sprinkle with a mixture of black and white sesame seeds for garnish.
- Serve: Serve the bowls immediately while the salmon is warm for the best flavor combination and texture.
Notes
- For extra flavor, marinate the salmon for up to 30 minutes, but avoid too long to prevent fish from becoming mushy.
- Use toasted sesame oil for a richer, nuttier taste in the marinade.
- You can substitute maple syrup with honey if preferred.
- Pickled red onions add tang and brightness; you can make your own by soaking sliced onions in vinegar and sugar or buy them ready-made.
- Adjust sriracha quantity to control the heat level of the sauce.
- This bowl is best enjoyed fresh to keep avocado from browning and salmon flaky.
- Leftovers can be refrigerated up to 2 days; reheat salmon gently to avoid drying out.
