Miso Salmon Bowl

MainsDairy FreeGluten Free
Written By Amelia Belich
A glazed miso salmon fillet served over white rice in a bowl, surrounded by sliced avocado, edamame, diced cucumber, radishes, kimchi, and seaweed salad.

Serves: 4

Prep time: 15 minutes

Cooking time: 15 minutes

Ingredients:

  • 4 salmon fillets

  • 2 cups sushi rice

Miso glaze:

  • 3 tablespoons miso paste (If you are in Australia, this one is my favourite!)

  • 2 tablespoons honey

  • 1 tablespoon olive oil

  • 1 tablespoon fresh grated ginger

  • 1 tablespoon freshly squeezed orange or grapefruit juice plus 2 tsp zest

Toppings (optional):

  • 2 spring onions, finely chopped

  • Kimchi + pineapple

  • Seaweed Salad

  • Avocado

  • Radish

  • Cucumber

  • Edamame

  • Black sesame seeds


Instructions:

  1. Wisk the miso, honey, oil, ginger, and citrus zest plus juice in a bowl. Marinate the salmon for a few hours in the fridge with a pinch of pepper for more flavour (save any leftover marinade).

  2. Rinse the rice until the water runs clear. Cook per instructions on the packet in a rice cooker or stovetop

  3. Arrange the salmon on a foil lined tray. Cover with any leftover marinade. Grill for about 7-10 minutes. Longer if you like the salmon charred, less if you like your salmon medium rare.

  4. Fluff the rice, and serve into bowls with your chosen toppings and the salmon.

Amelia is a university qualified Dietitian registered in both Australia and the UK. If you’re ready to get personalised dietetic support, you can book a consultation. Take a look at our delicious recipes or read our blogs here. 
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Amelia Belich
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