These miso-butter salmon rice bowls are the kind of dinner that feels a little special without being complicated.
The cucumbers get tossed first with rice vinegar, soy sauce, honey, and toasted sesame oil so they have time to soak up all that flavor while the rest of the bowl comes together.
The salmon is brushed with a quick glaze of white miso, butter, soy sauce, honey, and lime, then roasted until glossy and caramelized. I served it over jasmine rice with edamame, avocado, plenty of sesame cucumbers, scallions, furikake, togarashi, and a squeeze of lime.
The salmon is rich and savory, the cucumbers are tangy and a little sweet, and the lime keeps everything bright. It all comes together in about 30 minutes.
Why you’ll love it
- The miso-butter glaze gives the salmon a ton of flavor with very little prep.
- The sesame cucumbers add crunch, acidity, and a little sweetness.
- Everything comes together in one bowl with rice, edamame, and avocado.
- It feels special but is still easy enough for a weeknight.
- The cucumber recipe makes plenty, so you’ll have extra.
Miso-Butter Salmon Rice Bowls
Miso-butter salmon rice bowls with sesame cucumbers, avocado, edamame, and jasmine rice, finished with furikake, togarashi, and lime. An easy, flavorful dinner that comes together in about 30 minutes.
Ingredients
For the Sesame Cucumbers
- 4 Persian cucumbers thinly sliced
- 2 tablespoons rice vinegar
- 2 teaspoons soy sauce
- 1 teaspoon honey
- 1 teaspoon toasted sesame oil
- ½ teaspoon kosher salt
For the Salmon
- 2 salmon fillets about 5 to 6 ounces each
- ¼ teaspoon kosher salt
- Black pepper
- 1 tablespoon white miso
- 1 tablespoon unsalted butter melted
- 1½ teaspoons soy sauce
- 1½ teaspoons honey
- Zest of ½ lime
- 1½ teaspoons fresh lime juice
For the Bowls
- 1½ cups cooked jasmine rice
- ½ cup shelled edamame
- 1 ripe avocado sliced
- 1 scallion thinly sliced
- Furikake for finishing
- Togarashi for finishing
- Lime wedges
Instructions
- Thinly slice the cucumbers and toss them with the rice vinegar, soy sauce, honey, toasted sesame oil, and salt. Set aside while you make the rest of the bowls.
- Heat the oven to 425°F and line a small sheet pan or baking dish.
- Whisk together the white miso, melted butter, soy sauce, honey, lime zest, and lime juice.
- Pat the salmon dry and season lightly with kosher salt and black pepper. Brush the miso-butter glaze generously over the top.
- Roast for 8 to 10 minutes, depending on the thickness of the salmon. For a little more caramelization, broil for 1 to 2 minutes at the end, watching closely.
- While the salmon cooks, warm the jasmine rice and edamame and slice the avocado.
- Divide the rice between two bowls. Add the edamame, avocado, plenty of sesame cucumbers, and the salmon.
- Finish with scallions, furikake, togarashi, and a squeeze of fresh lime.
Notes
- The cucumber recipe intentionally makes a generous amount so you’ll have plenty for the bowls and some extra.
- Watch the salmon closely if you broil it. The miso and honey can caramelize quickly.
Leave a Reply