December 7, 2021

Miso Salmon Rice Bowls

Miso Salmon Rice Bowls are one of our favorite salmon dinners. I like this dish for several reasons. First of all, I like how light and healthy this dish is . Secondly, I like that I can make this entire meal in less than an hour. Thirdly, I like that this is a complete meal. And, lastly, we all love the rich miso flavor of this Japanese-inspired salmon.

The Equipment I Used

A Grill Pan- You can cook the salmon in a nonstick grill pan or a nonstick skillet.
A Saucepan- Use a saucepan with a tight fitting lid to cook the rice.

The Ingredients Needed for Miso Salmon Rice Bowls

Salmon- My favorite salmon is the Faroe Island salmon. Be sure to use salmon fillets, not steaks. I like to remove the skin before cooking my salmon.
White Miso- You can find this in the Asian section of your supermarket, or with the produce. It’s often sold refrigerated. Once purchased, it will keep for a long time in your refrigerator.
Mirin- Find this in the Asian section of your market.
Edamame- You can find this with the frozen vegetables in your market. It’s easily cooked in the microwave or a saucepan.
Yellow Squash- Gently steam or gill this before adding to the bowl.

How I Made my Salmon Bowls

First, I marinated my salmon. Now, you can marinate it overnight, for a more intense flavor.
Next, I cooked my rice.
Then, I boiled my eggs. Be sure to put them in the ice bath to halt cooking. And, then peel them under cold water.
Next, I grilled my fish. We like ours fairly well done, so I made sure to cook it until it was no longer pink inside.
Finally, I arranged everything on top of four bowls of rice.

If you like salmon, you need to try these flavorful Japanese-inspired Miso Salmon Rice Bowls.

Miso Salmon Rice Bowls

Miso Salmon served in a bowl on top of rice with edamame, carrots, radishes, and yellow squash.

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Prep Time 10

Cook Time 30

Marinating Time 2

Total Time 2 40

Course Main Course

Cuisine Japanese

Servings

Calories 425 kcal

Ingredients

1 pound salmon fillet, sliced into 4 servings
⅓ cup white miso
2 tbsp. Mirin
2 tbsp. granulated sugar
1 cup long grain white rice
4 eggs
1 cup carrots, julienned
1 cup radishes, thinly sliced
1 cup yellow squash, thinly sliced and cooked
1 cup cooked edamame

Instructions

Begin by marinating the salmon: For the marinade, mix together the miso, mirin, and sugar in a shallow pan. Turn the fillets over in this mixture, so that it's coated on all sides. Cover and refrigerate for two hours.
When the salmon is almost done marinating, cook the rice: In a three quart saucepan, bring a cup and a half of water to a boil. Add the rice and half a teaspoon of kosher salt. Cover and simmer for 16 minutes. Then, remove from the heat and let sit, covered, for ten minutes.
Also, cook the eggs: In a small pot, bring one inch of water to a boil. Add the eggs and simmer covered for 8 minutes. Drain the eggs, and let them sit in a bowl of ice water for 12 minutes. Peel under cold running water.
For the Salmon: Heat a grill pan on medium heat, and brush with vegetable oil. Brush the marinade off the salmon and grill on both sides for about four minutes per side, or until cooked through.
Place some rice in each bowl and top with salmon, halved eggs, carrots, squash, and edamame.