Flavorful New Years Miso-Glazed Salmon Dinner Bowl
A quick and easy miso-glazed salmon bowl featuring a sweet, umami-packed glaze caramelized on tender salmon, served with fluffy sushi rice and fresh veggies for a comforting yet exciting meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Cuisine: Asian
Ingredients
- Salmon fillets (6 oz / 170 g each, skin-on recommended for crispiness)
- White miso paste (3 tbsp)
- Mirin (2 tbsp)
- Soy sauce (1 tbsp, low sodium if preferred)
- Honey or maple syrup (1 tbsp)
- Fresh ginger (1 tsp, grated)
- Garlic (1 clove, minced)
- Short-grain sushi rice (1 cup / 180 g)
- Rice vinegar (1 tbsp)
- Cucumber (1 small, thinly sliced)
- Avocado (1 ripe, sliced)
- Edamame (1/2 cup / 75 g, shelled and cooked)
- Green onions (2, thinly sliced)
- Sesame seeds (1 tbsp, toasted)
- Pickled ginger (optional, a small handful)
- Optional garnishes: shredded nori or seaweed flakes, chili flakes or fresh sliced chili, lemon wedges
Instructions
- Prepare the Rice (20-25 minutes): Rinse 1 cup (180 g) of sushi rice under cold water until the water runs clear. Combine rice and 1 1/4 cups (300 ml) water in a saucepan, cover, and bring to a boil. Reduce heat to low and simmer gently for 15 minutes. Remove from heat and let it steam, covered, for 10 more minutes. Transfer to a bowl and gently fold in 1 tbsp rice vinegar. Set aside to cool slightly.
- Make the Miso Glaze: In a small bowl, mix 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp grated fresh ginger, and 1 minced garlic clove. Stir until smooth and well combined.
- Prep the Veggies: Slice cucumber thinly, peel and slice avocado, cook edamame if using frozen (about 5 minutes in boiling water), and thinly slice green onions. Have your garnishes ready to go.
- Cook the Salmon (10-12 minutes): Heat a non-stick skillet over medium-high heat and add a drizzle of oil. Pat salmon dry with paper towels. Place salmon skin-side down and cook for 4-5 minutes without moving it to crisp the skin. Flip carefully and cook for 2 minutes on the other side.
- Glaze & Finish Cooking: Reduce heat to medium-low. Spoon the miso glaze evenly over each fillet. Let it cook for another 2-3 minutes, spooning glaze over the top as it thickens and caramelizes. The salmon should be opaque and flake easily with a fork.
- Assemble the Bowl: Spoon the seasoned rice into bowls. Arrange glazed salmon on top along with cucumber, avocado, edamame, and green onions. Sprinkle with toasted sesame seeds and optional garnishes like shredded nori or pickled ginger.
- Final Touch: Add a squeeze of lemon if desired and a sprinkle of chili flakes for heat. Serve immediately.
Notes
Pat salmon dry before cooking for crispy skin. Cook salmon skin-side down first without moving to get a crisp crust. Lower heat when glazing to avoid burning sugars. Rinse rice well to avoid mushiness. Can substitute rice with quinoa or cauliflower rice for gluten-free or low-carb options. Use tamari instead of soy sauce for gluten-free. For vegan version, substitute honey with maple syrup and soy sauce with coconut aminos.
Nutrition
- Serving Size: 1 bowl with 1 salmon
- Calories: 475
- Sugar: 8
- Sodium: 550
- Fat: 22
- Saturated Fat: 3.5
- Carbohydrates: 35
- Fiber: 5
- Protein: 35
Keywords: miso-glazed salmon, salmon bowl, miso glaze, easy salmon recipe, New Years dinner, Asian salmon recipe, healthy salmon bowl