Japanese

Miso-ginger salmon rice bowls

Name: Miso-ginger salmon rice bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1½ cups Short-grain rice; 4 5-oz fillets Salmon fillets; 2 tbsp White miso; 2 tbsp Soy sauce; 1 tbsp Rice vinegar; 1½ tbsp Honey; 2 tsp Fresh ginger , grated; 1 tsp Toasted sesame oil; 1 large Cucumber , thinly sliced; 1½ cups Edamame; 3 Scallions , thinly sliced; 1 tbsp Sesame seeds

Roasted glazed salmon over short-grain rice with cucumber, edamame, scallions and sesame.

40 minutes

4 servings

Easy difficulty

Original source

Gather

Ingredients

1½ cups Short-grain rice
4 5-oz fillets Salmon fillets
2 tbsp White miso
2 tbsp Soy sauce
1 tbsp Rice vinegar
1½ tbsp Honey
2 tsp Fresh ginger grated
1 tsp Toasted sesame oil
1 large Cucumber thinly sliced
1½ cups Edamame
3 Scallions thinly sliced
1 tbsp Sesame seeds

Make it

Method

1
Cook the rice according to its package directions. Heat the oven to 400°F and line a small sheet pan.
2
Whisk the miso, soy sauce, rice vinegar, honey, ginger and sesame oil. Reserve 2 tablespoons of clean glaze for serving.
3
Place the salmon on the pan and brush with the remaining glaze. Roast for 10–12 minutes, until the salmon flakes easily and is cooked to your preference.
4
Divide the rice among bowls. Add cucumber and edamame, top with salmon and drizzle with the reserved glaze. Finish with scallions and sesame seeds.

High proteinDairy freeBowlWeeknight

Source & rights

Where this recipe comes from

Original Pantry Start recipe.