Meals / 30 min
Miso salmon rice bowl
Flaky roasted salmon over brown rice with cucumber, avocado and a quick miso-maple glaze.
- Prep
- 10 min
- Total
- 30 min
- Serves
- 2 bowls
A small amount of miso, maple and rice vinegar makes a glossy glaze for salmon without a long marinade. Add rice and crunchy cucumber and dinner lands in one bowl.
Ingredients
- 2 salmon fillets, 5 ounces each
- 1 tablespoon white miso
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar, divided
- 1 cup cooked brown rice
- ½ English cucumber, thinly sliced
- ½ avocado, sliced
- 1 scallion, thinly sliced
- 1 teaspoon sesame seeds
Method
- 1. Heat the oven to 400°F and line a small tray. Stir miso, maple syrup and ½ tablespoon vinegar together.
- 2. Brush the glaze over salmon and roast for 12 to 15 minutes, until the thickest part flakes easily.
- 3. Toss cucumber with the remaining vinegar and a pinch of salt.
- 4. Divide rice between bowls and top with salmon, cucumber, avocado, scallion and sesame seeds.
Estimated nutrition
- calories
- 560 calories
- fat
- 25 g fat
- carbohydrate
- 47 g carbohydrates
- protein
- 38 g protein
- fiber
- 7 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use tofu slabs instead of salmon; roast for 20 minutes.
- White rice or quinoa can replace brown rice.
- Honey can replace maple syrup.
Good to know
Line the tray with parchment so the sweet glaze lifts away easily after roasting.
Questions, answered.
How do I know the salmon is done?
It should flake easily with a fork and look opaque through the center; cooking time varies with thickness.
Can I use leftover rice?
Yes. Reheat it with a splash of water until steaming, or serve the bowl cold as a grain salad.