.svg)
Sign Up for new Healthy Recipes
Introduction
The salmon rice bowl has its roots in the Japanese donburi tradition, where a variety of savory toppings are served over steamed rice. This particular variation draws inspiration from the rich culinary heritage of Japan, while also incorporating elements from Western cuisines. The miso glaze, a beloved seasoning in Japanese cooking, lends a depth of flavor to the succulent salmon fillets. Historically, miso was used as a preservative for fish, but its irresistible umami qualities have made it a staple in modern Japanese cuisine. The addition of pickled vegetables not only provides a bright, tangy contrast but also pays homage to the time-honored practice of fermentation, a cornerstone of Japanese food culture.
Ingredients
• 4 (6-ounce) salmon fillets, skin-on
• 1/4 cup white miso paste
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 4 cups cooked Japanese short-grain rice
• 2 carrots, peeled and julienned
• 1 English cucumber, julienned
• 1/2 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 4 large eggs
• 2 tablespoons rice vinegar
• 1 teaspoon sesame seeds, for garnish
• 2 tablespoons thinly sliced green onions, for garnish
Step 1:
Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone mat.
Step 2:
In a small bowl, whisk together the white miso paste, rice vinegar, honey, soy sauce, sesame oil, grated ginger, and minced garlic until well combined. Reserve 2 tablespoons of the miso mixture for serving.
Step 3:
Place the salmon fillets, skin-side down, on the prepared baking sheet. Brush the top and sides of the fillets generously with the remaining miso glaze.
Step 4:
Bake the salmon in the preheated oven for 12-15 minutes, or until the fillets are opaque and flake easily with a fork.
Step 5:
While the salmon is baking, prepare the pickled vegetables. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt have dissolved. Remove from heat and let cool slightly.
Step 6:
In a medium bowl, combine the julienned carrots and cucumber. Pour the vinegar mixture over the vegetables and toss to coat evenly. Let the vegetables pickle for at least 10 minutes, tossing occasionally.
Step 7:
Fill a pot with water and bring it to a boil over high heat. Use a slotted spoon to gently lower the eggs into the boiling water. Reduce the heat to low and let the eggs simmer for 6 minutes (for soft-boiled eggs). Once the time is up, remove the eggs from the pot and place them in an ice bath to stop the cooking process.
Step 8:
To serve, divide the cooked rice among four bowls. Top each bowl with a miso-glazed salmon fillet, a portion of the pickled vegetables, and a soft-boiled egg. Drizzle the reserved miso mixture over the salmon and garnish with sesame seeds and sliced green onions.
Q: Can I use a different type of miso paste?
A: Yes, you can use other types of miso paste like red or awase miso, but keep in mind that they will have slightly different flavors and saltiness levels. Adjust the amount of additional salt or honey as needed.
Q: How do I prevent the salmon from sticking to the baking sheet?
A: Using parchment paper or a silicone mat, as well as ensuring the salmon fillets have a thin coating of the miso glaze on the skin side, will help prevent sticking during baking.
Q: Can I make this recipe ahead of time?
A: While the salmon and soft-boiled eggs are best served immediately, you can prepare the miso glaze, pickled vegetables, and cooked rice in advance. Assemble the bowls just before serving for the best results.
• For a vegetarian option, substitute the salmon with extra-firm tofu or portobello mushrooms.
• Use fresh, high-quality salmon fillets for the best flavor and texture.
• Adjust the amount of honey or sugar in the miso glaze to suit your desired level of sweetness.
• For a gluten-free version, use tamari instead of soy sauce.
• The pickled vegetables can be prepared a day in advance for added convenience.
• Soft-boiled eggs are traditionally served with this dish, but you can substitute with hard-boiled or poached eggs if preferred.
• Contains fish, soy, and egg. Suitable for gluten-free diets with tamari substitution.
Serve the salmon rice bowls immediately while the salmon and soft-boiled eggs are hot. Provide soy sauce or additional miso glaze on the side for extra flavor.
Leftover rice and pickled vegetables can be stored in airtight containers in the refrigerator for up to 3 days. The salmon and soft-boiled eggs are best consumed immediately.
Prepare the miso glaze and pickled vegetables while the salmon is baking to streamline the cooking process. Start boiling the water for the soft-boiled eggs before assembling the bowls.
- Use a sharp knife to gently score the salmon fillets in a cross-hatch pattern before baking to ensure even cooking and a crispy exterior.
- Adjust the simmering time for the soft-boiled eggs based on your desired level of doneness. A shorter time will result in a runnier yolk, while a longer time will yield a firmer yolk.
- For an extra flavor boost, consider adding a touch of toasted sesame oil or grated orange zest to the miso glaze.
For a vegetarian option, substitute the salmon with extra-firm tofu or portobello mushrooms, marinated in the miso glaze. Alternatively, you can use grilled or pan-seared chicken instead of salmon for a different protein option.
This salmon rice bowl pairs beautifully with a crisp Japanese lager or a light, off-dry white wine like a Riesling or Gewürztraminer. For a non-alcoholic option, consider a refreshing ginger-infused green tea or a tangy kombucha.
Best in spring and summer when fresh, high-quality salmon is more readily available.
This recipe contains fish (salmon), soy (miso paste, soy sauce), and eggs. It can be made gluten-free by substituting tamari for soy sauce.
