Sticky Miso Salmon Bowl
Published June 25, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 2cups sushi rice
- 3tablespoons white miso
- 2tablespoons honey
- 1tablespoon vegetable oil
- 1tablespoon freshly grated ginger
- 2teaspoons fresh grapefruit zest plus 1 tablespoon juice
- 4(6- to 8-ounce) skinless salmon fillets, patted dry
- Salt and pepper
- 4scallions, thinly sliced
- 1tablespoon unsalted butter, cubed
- Any combination of kimchi, chile crisp, toasted nori sheets, and sliced cucumber, avocado or radish, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
888 calories; 34 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 9 grams polyunsaturated fat; 92 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 49 grams protein; 803 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put the rice in a medium bowl and fill with cool tap water. Run your fingers through the rice, gently swooshing the grains around to loosen the starch. Dump out as much water as you can and repeat until the water runs slightly more clear, another two to three rinses.
- Step 2
Drain the rice and transfer to a small or medium saucepan that has a tight-fitting lid. Pour in 2¼ cups cool water and bring to a boil over medium-high. Give the rice a stir to help keep it from sticking to the bottom of the pot, then cover and decrease heat to low. Cook without lifting the lid for 18 minutes. (Set your timer!)
- Step 3
While the rice is cooking, place a rack about 5 inches from the broiler heat source and set the broiler to high. Whisk the miso, honey, oil, ginger and grapefruit zest and juice in a large bowl. Season the salmon lightly with salt and add to the bowl. Gently toss to coat. Marinate at room temperature until the timer for the rice goes off.
- Step 4
Remove the pot of rice from the heat and let steam, covered, for 10 minutes, while you cook the salmon.
- Step 5
Using tongs, arrange the salmon on a foil-lined rimmed sheet tray. Make sure to leave the marinade on and spread any excess on top of the filets. (This step will make for better browning.) Broil the salmon until glossy and charred in most spots, about 5 minutes for medium-rare or 7 minutes for medium. Your timing will also depend on whether or not you'd like a little char on top.
- Step 6
Uncover the rice and add the scallions and butter. Season with salt and several grinds of pepper. Fluff the rice with a rubber spatula until each grain is coated. Serve the salmon over the rice and add any of the toppings you desire.
Private Notes
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Cooking Notes
Amie
This was great and super simple. I’d do equal parts honey and miso, wanted a bit more of the sweetness to come through. Love how this is adaptable to whatever you have in the fridge! Swap lime for the grapefruit if you’re in a pinch , love the topping flexibility. Will definitely make again.
KRB
I subbed in juice and peel from a fresh orange (for anyone who can’t do grapefruit due to meds) and it was awesome! If blood orange was in season, I’d do that. Also tried tossing rice with a little cardamom and furiyaki and it added such a nice nutty flavor. Worked well with a sweet/hot cucumber salad, radish, and toasted nori.
Kate
The marinade for the fish is fantastic - browns nicely to a nice sweet savory crust on the salmon. To add more flavor to the rice, add 3T of white miso to the cooking water (pulled from a Kay Chun Miso Salmon recipe on NYT Cooking). That adds some depth of flavor and complements the salmon perfectly
NanaChristine
I'd think you could use Blood Orange or another type of juicy orange. I haven't made the recipe yet, but when I do I will substitute with the Blood Orange. Bon appetit!
Ignominia
Mmm 18 minutes plus 10 steaming seems sufficient to cook the rice, maybe it was of poor quality or old. Old rice maintains a raw core l find... I soak the rice for few hours or overnight reducing the cooking time to about 10 minutes or when water all absorbed then let rice steam in the covered pot off heat for another 10, by then rice is perfect. I add a tap of sugar and salt to the cooking water and vinegar to the steaming time. Tasty. Leftover used for crispy rice , yumm
Colin
Did this on the grill and came out wonderfully! Served with mashed sweet potatoes instead of rice, and we subbed out the grapefruit for limes and lemons as that’s what we had on hand.
Annu
This is the best miso salmon I've ever made and will definitely become a regular in our home. Super simple, and the citrus adds a layer of elegance and complexity that takes it up several notches. Had it over rice, greens, and chive kimchi.
DB
Winner winner, salmon dinner
Judy
Fabulous. I used two tbs grapefruit juice and it was still succulent. The grapefruit is absolutely key. Got a nice char and perfectly cooked salmon around 5 minutes. The sushi rice however with these instructions came out al dente.
LaDene
I made this tonight. It was a hit with everyone. So yummy! I substituted lemon for the citrus. Next up I am going to try making this with tofu instead of Salmon. I bet it rocks!
Delicious!
This was so easy and delicious- I think the grapefruit made the sauce taste really special. If you can’t do grapefruit, thank you to the reviewers who suggested alternates in case I make for my mom. :)
Mary
Quick and easy weeknight meal! Subbed orange and lime for grapefruit, since we aren’t huge grapefruit fans in my house. I used my rice cooker and skipped the butter. Served with quick pickled cucumbers, pickled onions, avocado, and furikake seasoning.
Lisa
Delicious! My family loved it. Simple yet packed with delicious flavor. A fast weeknight meal. You could easily substitute lime or orange for grapefruit. Will be making this again and again!
Kate
This was absolutely delicious. My husband isn’t a salmon fan and he loved it and said it was better than he’s had in a restaurant. I may try with halibut or Chilean sea bass next!
Clare T.
The marinade was great and the salmon came out perfect after seven minutes.
Jonathan
Is the sushi rice seasoned or does the recipe simply call for plain cooked short-grain white rice?
Kathleen
Made this with lime zest and juice, and it was delicious. I used grapeseed oil instead of butter as a heart-healthy alternative to moisten the rice and topped everything with sunflower seeds to add a bit of crunch.
LeenieLoo
Absolutely loved this dish. It was perfect t too for a hot summer night. I added edemame, sliced cabbage, avocado and cucumbers along with the radishes and kept some of the marinade to drizzle over everything. Then sent the recipe to my daughter! I’m adding this to my summer repertoire
Andy
Excellent dish and simple to make. I recommend checking the salmon with a thermometer because mine took a few minutes longer to cook than the instructions due to thickness. Some rice vinegar might also really help the rice sing- I’ll try adding it next time
Susan O
I used a lemon v grapefruit and maple syrup because I revile honey. Otherwise followed the system and it was fabulous and easy as pie. Will make again! Thank you!
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