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Miso-glazed Salmon Bowl Recipe

Name: Sports & Social Carys Miso-Glazed Salmon Bowl Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pieces salmon fillets, skin-on; 3 tbs white miso paste; 2 tbs mirin; 1 tbs soy sauce; 1 tbs brown sugar; 1 tsp sesame oil; 1 tsp fresh lemon juice; 1 tbs neutral oil for searing (vegetable or canola); 300 g cremini or shiitake mushrooms, halved or quartered; 200 g green beans, trimmed; 2 cups carrots, peeled and cut into 1/3-inch oblique slices or sticks; 2 tbs olive oil; 2 cloves garlic, minced; 1 tsp kosher salt; 1 tsp black pepper; 2 cups short-grain sushi rice or jasmine rice; 2.5 cups water; 1 tbs rice vinegar; 1 tsp sugar; 1 tsp salt; 1 tbs mayonnaise (or Japanese kewpie); 2 tbs Greek yogurt or neutral plain yogurt; 1 tsp sriracha; 1 tsp soy sauce; 1 tsp fresh lime juice; 1 tsp honey; 1 tsp water (to thin); 2 tsp furikake; 1 tsp toasted sesame seeds; 2 tbsp scallions, thinly sliced

Inspired by Sports & Social Cary

Time50m

Serves4

roasted mushrooms, green beans, carrots, furikake, creamy sriracha dressing

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Ingredients

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Salmon & Miso Glaze

4 pieces salmon fillets, skin-on

3 tbs white miso paste

2 tbs Mirin

1 tbs Aged soy sauce

1 tbs Brown sugar

1 tsp Toasted sesame oil

1 tsp fresh lemon juice

1 tbs neutral oil for searing (vegetable or canola)

Vegetables (roasted)

10.6 oz (300 g) cremini or shiitake mushrooms, halved or quartered

7.05 oz (200 g) green beans, trimmed

2 cups carrots, peeled and cut into 1/3-inch oblique slices or sticks

2 tbs olive oil

2 cloves Garlic, minced

1 tsp kosher salt

1 tsp black pepper

Rice & Bowl Base

2 cups short-grain sushi rice or jasmine rice

2 1/2 cups water

1 tbs Rice vinegar

1 tsp sugar

1 tsp Celtic sea salt

Creamy Sriracha Dressing

1 tbs mayonnaise (or Japanese kewpie)

2 tbs Greek yogurt or neutral plain yogurt

1 tsp sriracha

1 tsp Aged soy sauce

1 tsp Fresh lime juice

1 tsp Honey

1 tsp water (to thin)

Finishes & Garnish

2 tsp furikake

1 tsp toasted sesame seeds

2 tbsp scallions, thinly sliced

2 tbsp pickled ginger (optional)

2 pieces lime or lemon wedges

Method

Rice & Bowl Base

Cook rice

Rinse the rice under cold water until the water runs clear. Combine rinsed rice and 2.5 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes (or according to package). Remove from heat and let rest, covered, 10 minutes.

Season rice

Meanwhile, warm rice vinegar, sugar, and 1 tsp salt in a small bowl until sugar dissolves. Fluff the cooked rice with a fork and gently fold in the vinegar mixture. Keep covered and warm.

Vegetables (roasted)

Prep and roast vegetables

Preheat oven to 425°F (220°C). Toss mushrooms, green beans, and carrots with 2 tbsp olive oil, minced garlic, 1 tsp kosher salt, and 1 tsp black pepper on a rimmed baking sheet in a single layer. Roast for 16–20 minutes, stirring once halfway through, until vegetables are tender and mushrooms are browned. Remove from oven and keep warm.

Salmon & Miso Glaze

Make miso glaze

Whisk together 3 tbsp white miso, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp sesame oil, and 1 tsp lemon juice in a small bowl until smooth. Taste and adjust sweetness or salt as desired.

Sear and finish salmon

Pat salmon dry and season lightly with salt and pepper. Heat 1 tbsp neutral oil in a large ovenproof skillet over medium-high heat. Place salmon skin-side up and sear 2 minutes until golden; flip and sear 1 minute skin-side down. Spoon or brush half of the miso glaze onto the top of each fillet. Transfer the skillet to the preheated oven (or move salmon to a baking sheet) and roast 5–7 minutes, until salmon is just cooked through (internal temp ~125–130°F/52–54°C) and glaze is slightly caramelized. Remove from oven and let rest 2 minutes. Brush with remaining glaze before serving if desired.

Creamy Sriracha Dressing

Whisk dressing

In a small bowl, whisk together 1 tbsp mayonnaise, 2 tbsp Greek yogurt, 1 tsp sriracha, 1 tsp soy sauce, 1 tsp lime juice, and 1 tsp honey. Add up to 1 tsp water to reach desired pourable consistency. Taste and adjust heat or acidity.

Finishes & Garnish

Assemble bowls

Divide the seasoned rice among 4 bowls. Arrange roasted mushrooms, green beans, and carrots beside the rice. Place one miso-glazed salmon fillet on each bowl.

Garnish and serve

Drizzle each bowl with creamy sriracha dressing to taste. Sprinkle furikake and toasted sesame seeds over the salmon and rice. Scatter sliced scallions and add pickled ginger and a lime wedge on the side. Serve immediately.