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.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
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
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.
- 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.