Miso-glazed Salmon Bowl Recipe

Make the marinade

In a small bowl, whisk together white miso paste, mirin, rice vinegar, soy sauce, brown sugar (or honey), grated ginger, and minced garlic until smooth and well combined.

Pat salmon fillets dry with paper towels. Place them skin-side down on a plate or shallow dish. Spoon or brush about two-thirds of the miso marinade evenly over the flesh side of the salmon (reserve the remaining third for glazing after cooking). Let salmon sit at room temperature for 15–20 minutes or refrigerate for up to 1 hour for stronger flavor.

Preheat oven to 425°F (220°C). Heat a small ovenproof skillet or nonstick pan over medium-high heat and add neutral oil. When oil shimmers, sear salmon skin-side down for 1–2 minutes until skin is crisp; do not move the fillets. Transfer the skillet to the oven and roast for 6–8 minutes (depending on thickness) until salmon is cooked about 80–90% through.

Remove skillet from oven. Brush the reserved miso marinade over the tops of the salmon and place under a preheated broiler (or set oven to broil) about 4–6 inches from the heat for 1–2 minutes until the glaze is bubbling and slightly charred — watch closely to avoid burning. Let rest 2–3 minutes before serving.

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

Combine rinsed rice and 1.2 cups water in a small saucepan with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

While rice rests, gently warm rice vinegar with sugar and salt (microwave 10–15 seconds or in a small saucepan) to dissolve. Transfer rice to a shallow bowl, drizzle the vinegar mixture over rice, and fold gently with a rice paddle or spatula to coat without mashing. Keep warm.

Prepare vegetables while rice cooks: thinly slice cucumber (or make ribbons with a peeler), shred carrots, slice scallions, cook and cool edamame if using frozen, and slice avocado just before assembly to prevent browning.

Warm edamame according to package instructions if needed and pat dry. Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, watching closely to prevent burning. Cut nori into thin strips.

Mix spicy mayo by combining mayonnaise and sriracha to taste (start with a 2:1 mayo-to-sriracha ratio) and thin with a teaspoon of water or lime juice if desired. Combine ponzu or soy sauce with sesame oil for an extra drizzle.

Cut lime or lemon into wedges.

Divide the seasoned rice between two bowls (about 1/2 cup cooked rice per bowl if making 2 servings; adjust for larger servings).

Place one miso-glazed salmon fillet on top of each bed of rice (or flake the salmon and arrange if preferred).

Arrange cucumber, shredded carrots, edamame, sliced avocado, and scallions around the salmon in each bowl. Add pickled ginger if using.

Drizzle with spicy mayo and/or ponzu sauce, sprinkle toasted sesame seeds and nori strips, and finish with a squeeze of lime or lemon. Serve immediately.