Description
These Miso Salmon Rice Bowls offer a delightful mix of tender salmon, fresh vegetables, and vibrant flavors. Ideal for quick meals or meal prep, they cater to all occasions and dietary needs.
Ingredients
Scale
- 1 ½ pounds salmon fillets, skin removed and cut into bite-sized pieces.
- 2 tablespoons white miso paste (Shiro miso)
- 1 tablespoon soy sauce (or tamari)
- 1 tablespoon rice vinegar
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon sesame oil
- 1 clove garlic, grated
- 1 teaspoon fresh ginger, grated
- 2 cups cooked jasmine rice (or brown rice)
- 1 diced cucumber
- 6 thinly sliced radishes
- 1 sliced avocado
- 1 cup cooked and shelled edamame
- 2 green onions, thinly sliced
- Sesame seeds for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Whisk together miso paste, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger in a baking dish.
- Add salmon and coat well with marinade; let it sit for 15 to 30 minutes.
- Transfer to a baking sheet lined with parchment paper and bake for 10 to 12 minutes, until flaky.
- Assemble bowls with rice, salmon, cucumber, radishes, avocado, and edamame; garnish with green onions and sesame seeds.
Notes
Marinate the salmon longer for enhanced flavor; up to one hour is ideal.
Sprinkle extra sesame seeds for added texture and visual appeal.
Nutrition
- Serving Size: 1 bowl
- Calories: 532
- Sugar: 5g
- Sodium: 748mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 89mg