Miso Salmon Rice Bowl

Apr 9, 2021 | Fish and Seafood, Recipes

If you are looking for a new and exciting salmon recipe, look no further. This Miso Salmon Rice Bowl is everything you want and more. It’s got lots of vegetables, sweet and salty salmon, creamy avocado, and it’s all tied together by the nutty brown rice. What more could you want from a meal? Before you get too far into this, I want to say that this recipe may seem intimidating at first. There are a few different components that make it seem a lot more complicated than it is. Really, it’s no different than making any meal. If you make marinaded pork chops, mashed potatoes, and vegetables, you’re making the same number of components. All this to say, don’t miss out on this recipe. It is worth every second that goes into it. Now let’s get to it.

Miso Salmon Marinade

The marinade for the salmon is a combination of 1 tablespoon miso paste, which you can find in most grocery stores and all Asian specialty markets, 2 tablespoons mayonnaise, 1 teaspoon honey, and 1/2 a teaspoon of sriracha. Whisk these ingredients together. Put two 170 g (6-ounce) salmon portions in the bowl with the marinade, roll the salmon to coat it. Cover the bowl with plastic wrap and put it in the fridge for 30 minutes.

Sweet Potato

While the salmon is marinating, peel and dice two small (or 1 medium) sweet potatoes. You want about 2 cups of diced sweet potato in total. A little more or less is fine. Toss the sweet potato with 1 tablespoon of olive oil and a pinch of salt and pepper. Put the sweet potato in a small roasting pan and roast in a 400°F oven for 30 minutes. Flip the sweet potato halfway through cooking. Take the cooked sweet potato out of the oven and set it aside to cool.

Brown Rice

Once you get the sweet potato in the oven, start cooking your brown rice. For two portions, use 1/2 cup of rice and 11/2 cups of water. Ratios may vary by brand, so make sure to read the instructions on the rice package. Rinse the rice under cold running water until the water runs clear. Drain well. Put the rice and the 11/2 cups of water in a medium pot. You can add a pinch of salt and pepper and a teaspoon of olive oil if you want to. Bring the rice to a boil on high heat, stirring once or twice. Put a lid on the pot, turn the heat to low, and simmer the rice for 20 minutes. Take the pot off the heat, and set it aside to rest for 10 minutes.

Roasting The Salmon

Take the salmon out of the marinade, gently shaking off the excess. Put the salmon in a lightly oiled roasting pan and cook it in a 400°f oven for 12-15 minutes or until cooked. You can use the same roasting pan you cooked the sweet potatoes in if you put the cooked sweet potatoes in a bowl. That’s what I did to save on washing a bunch of roasting pans.

Snow Peas

While the salmon is in the oven, pull the strings off 200 g of snow peas. See this post for more clear instructions on how to do that. Heat a large skillet over medium-high heat. Add 2 teaspoons of canola oil to the pan along with the cleaned snow peas. Stir-fry the snow peas for 3 minutes, then add 2 teaspoons of soy sauce. Cook for 30 seconds more, then take the pan off the heat.

Avocado

Finally, cut an avocado in half and remove the pit. Hopefully, your avocado is better than mine was. Gently pull the peel off the avocado and discard it. Dice the avocado into bite-sized pieces.

Plating the Miso Salmon Rice Bowl

Divide the rice between two bowls. Push the rice to one side of the bowl. Put the sweet potato at the top of the rice and the snow peas at the bottom. Lay the salmon across the rice and use the avocado to fill any gaps. To make the miso salmon bowl look a little fancier, you can garnish it with sesame seeds. Also, I had some homemade Teriyaki sauce left in the fridge from the Sushi Bowl Post, so I drizzled that over the miso salmon to finish it. You don’t have to do that, but if you happen to have some in the fridge or want to throw a batch together, it is worth it.

Miso Salmon Bowl

There are a few different components to this miso salmon bowl. On their own, the components are all simple. When combined, they created something slightly complex and incredibly delicious. Don't let this recipe intimidate you. It is well worth the effort.

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Prep Time: 40

Cook Time: 45

Total Time: 1 25

Course: Lunch, Main Course

Cuisine: Canadian, Japanese

Keyword: Bowl series, Fish and Seafood, Salmon

Servings: servings

Author: Chef Ben Kelly

Ingredients

1 tbsp miso Paste
2 tbsp mayonnaise
1 tsp honey
1/2 tsp sriracha
2 portions salmon, skin off 170 g (6 ounces)
2 cups peeled and diced sweet potato
1 tbsp olive oil
1/4 tsp kosher salt
pinch black pepper
1/2 cup brown rice, uncooked
1 1/2 cups water plus more to rinse the rice
1 avocado, peeled, pit removed and diced
200 g snow peas
2 tsp canola oil
2 tsp soy sauce

Instructions

Heat your oven to 400°F.
In a medium mixing bowl, combine the miso paste, mayonnaise, honey, and sriracha. Mix well. Add the salmon to the miso mixture, gently toss it to coat it in the sauce, cover the bowl and put it in the fridge for 30 minutes.
In a separate bowl, toss the diced sweet potato with olive oil, salt, and pepper. Spread the sweet potato out in a roasting pan and cook in the oven for 30 minutes, flipping halfway through. Once the sweet potato is cooked, take it out of the oven and set it aside to cool.
While the sweet potato is in the oven, make the rice. Rince the brown rice under cold running water until the water runs clear. Drain well. Put the rice in a medium pot with 1 1/2 cups of water. Bring the rice to a boil on high heat, turn the heat down to low, cover the pot with a lid and cook the rice for 20 minutes. Take the pot off the heat and let it rest for 10 minutes. Rice to water ratios may vary by brand, so always read the instructions on the package.
Lightly oil a small roasting pan. Place the salmon on it. Roast the salmon in the oven (still at 400°F) for 12 to 15 minutes or until cooked. Take the salmon out of the oven and assemble the bowl. Discard the leftover marinade.
While the salmon is cooking, heat a large skillet over medium-high heat. Add in canola oil and the snow peas. Stir-fry the snow peas for 3 minutes, add soy sauce and cook for 30 more seconds. Take the pan off the heat and set it aside.
Divide the rice, sweet potato, snow peas and avocado among two bowls. Top with the salmon and serve. Optionally, garnish the salmon with homemade Teriyaki sauce and sesame seeds.

Tried this recipe?Let us know how it was!

The Wrap Up

My wife and I both went crazy for this Miso Salmon Rice Bowl. It may actually be my favourite in the bowl series so far. And with only one post left in the series, I’d say it has a good chance of being my number one. As I said in the intro, this recipe may seem intimidating becasue there are a few different components. Still, it’s no different from making a meal with mashed potatoes, vegetables, and protein. If you only make one recipe from this whole series, it should be this one. Have a great weekend everyone!

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