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Miso Glazed Salmon Rice Bowls

Miso glazed salmon rice bowls pair oven-baked salmon with fluffy rice, crisp cucumber, and a savory-sweet miso glaze. The salmon bakes at 425°F until flaky, making a satisfying bowl with fresh scallions and sesame seeds.
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Prep Time 15 minutes
Cook Time 32 minutes
standing time 10 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1.5 cups long-grain white rice
  • 2.25 cups water
  • 0.5 teaspoon kosher salt
For the salmon
  • 1.5 lb salmon fillet skin-on, cut into 4 portions
  • 3 tablespoons white miso
  • 2 tablespoons honey
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon fresh ginger finely grated
For the bowls
  • 1 cucumber medium, thinly sliced
  • 2 scallions thinly sliced
  • 1 teaspoon sesame seeds

Equipment

  • 1 2-quart saucepan
  • 1 rimmed baking sheet

Method
 

Cook the rice
  1. Rinse the rice in a fine-mesh sieve under cool water until the water runs mostly clear.
  2. Combine the rice, water, and salt in a 2-quart saucepan.
  3. Bring the rice mixture to a boil over medium-high heat.
  4. Cover the saucepan, reduce the heat to low, and simmer for 15 to 18 minutes, until the water is absorbed and the rice is tender.
  5. Remove the rice from the heat and let stand, covered, for 10 minutes.
  6. Fluff the rice with a fork.
Bake the salmon
  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Arrange the salmon skin-side down on the sheet.
  4. Whisk the miso, honey, soy sauce, rice vinegar, sesame oil, and ginger in a small bowl.
  5. Brush the miso mixture over the salmon.
  6. Bake for 10 to 14 minutes, until the salmon flakes easily and reaches 145°F in the thickest part.
Assemble the bowls
  1. Divide the rice among 4 bowls.
  2. Top the rice with the salmon, cucumber, scallions, and sesame seeds.

Notes

For the best texture, serve the salmon as soon as it is baked. Refrigerate leftovers for up to 3 days; freeze the salmon and rice without the cucumber for up to 2 months. For a gluten-free option, use certified gluten-free tamari in place of the soy sauce.