The Miso-glazed Salmon Bowl Recipe

Make the glaze

In a small bowl whisk together white miso paste, mirin, soy sauce, sake, brown sugar and sesame oil until smooth and homogenous.

Season the salmon

Pat salmon fillets dry with paper towels. Lightly season skin (and flesh if desired) with salt and black pepper. Place fillets skin-side down on a tray or plate.

Glaze the fillets

Brush about half of the miso glaze evenly over the flesh side of each salmon fillet. Reserve the rest for finishing.

Cook the salmon

Heat neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook undisturbed for 4–5 minutes, pressing gently once to ensure even contact. Flip carefully and cook flesh-side 2–3 minutes until just opaque about two-thirds of the way through.

Finish under broiler (optional)

If you want a caramelized glaze, preheat broiler. Transfer the partially cooked fillets to a rimmed baking sheet, brush with remaining glaze and broil 2–3 inches from heat for 1–2 minutes until bubbling and golden—watch closely to avoid burning.

Alternatively, after flipping, reduce heat to medium-low, cover and cook 2–3 minutes until cooked through. Remove salmon from pan and let rest 2 minutes before serving.

Rinse and cook rice

Rinse the rice under cold water until the water runs clear (2–3 minutes) to remove surface starch. Combine rinsed rice and 2.25 cups water in a covered saucepan. Bring to a gentle boil over medium-high heat, then reduce to low and simmer covered for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season the rice

While the rice rests, warm rice vinegar, sugar and salt until sugar dissolves (20–30 seconds) and stir into the rice with a rice paddle or fork to fluff. Keep warm.

Make pickling liquid

In a small heatproof bowl or jar combine 1/2 cup rice vinegar, 1/4 cup water, 1 tablespoon sugar and 1/2 teaspoon salt. Stir until sugar and salt dissolve.

Pickle the vegetables

Place sliced cucumber and julienned carrot in a jar or shallow container and pour the pickling liquid over them. Press vegetables down so they are submerged. Let sit at room temperature for at least 15 minutes (up to 2 hours) or refrigerate for up to 24 hours. Drain before serving.

Whisk together low-sodium soy sauce, toasted sesame oil, rice vinegar and honey (or maple syrup) until combined. Taste and adjust sweetness or acidity as desired. Reserve for drizzling over the bowl.

Divide warm seasoned rice among 4 bowls (about 1/2 cup rice per bowl, depending on appetite). Place one miso-glazed salmon fillet on top of the rice in each bowl.

Arrange a portion of quick pickled cucumber and carrot beside the salmon. Spoon 1 tablespoon of the soy-sesame drizzle over each fillet and a little over the rice.

Sprinkle sliced scallions and toasted sesame seeds over each bowl. Add nori strips and pickled ginger if using. Drizzle sriracha or chili oil to taste for heat.

Serve immediately while the salmon and rice are warm.