Ingredients

2 tablespoons white miso paste

2 tablespoons Worcestershire sauce

2 tablespoons olive oil, divided

1 tablespoon toasted sesame oil

1 tablespoon fish sauce

1 tablespoon seasoned rice vinegar

1 tablespoon packed light or dark brown sugar

1/4 cup soy sauce

1 teaspoon freshly grated ginger

Zest of 1 small lemon

2 teaspoons fresh lemon juice, from zested lemon

1/2 teaspoon red pepper flakes (optional)

4 cloves garlic, finely minced or pressed

1 lb fresh salmon, skin removed & cut into 1-inch cubes

2 cups cooked white or brown rice

2 cups cooked broccoli florets

Pickled cucumbers or other pickled veggies, avocado, corn, fresh chopped herbs, sesame seeds, etc. (for topping)

Instructions

Step 1: In a medium bowl or mason jar, combine the miso paste, Worcestershire sauce, 1 tablespoon olive oil, toasted sesame oil, fish sauce, rice vinegar, brown sugar, soy sauce, grated ginger, lemon zest, lemon juice, red pepper flakes (if using), and minced garlic. Whisk together thoroughly to form the marinade.

Step 2: Place the cubed salmon in a bowl and coat it with half of the marinade, using your hands or a spatula to ensure even coverage. Cover and set aside to marinate for at least 30 minutes. Keep the remaining marinade covered and set aside for later.

Step 3: Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot and shimmering, add the marinated salmon cubes in batches, shaking off excess marinade before adding. Sear undisturbed until deeply golden on one side, about 2 minutes, then flip and cook the other sides for about 1 minute or until your preferred doneness.

Step 4: Set the cooked salmon aside on a clean plate and repeat with remaining pieces.

Step 5: To assemble the bowls, divide the cooked rice and broccoli between shallow bowls. Top with the seared salmon. Garnish with pickled cucumbers, avocado, corn, fresh herbs, sesame seeds, or any preferred toppings. Drizzle the reserved miso ginger soy sauce over everything before serving. Enjoy!

Tips & Variations

For extra flavor, marinate the salmon for up to 1 hour but avoid much longer to prevent the fish from becoming too firm.

Use brown rice for a nuttier texture or quinoa for a gluten-free alternative.

Add a soft-boiled egg or pickled ginger for an authentic touch.

If you prefer a spicy kick, increase the red pepper flakes or add a dash of sriracha before serving.

Storage

Store leftover salmon and rice bowls separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice and vegetables gently in the microwave or on the stovetop. Reheat the salmon briefly in a skillet over low heat to avoid overcooking. Drizzle reserved sauce fresh before serving again for optimal flavor.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to fully thaw and pat the salmon dry before marinating to ensure the marinade sticks well and the fish cooks evenly.