Description
Delicious and flavorful Miso Ginger Soy Salmon Rice Bowls featuring tender seared salmon cubes marinated in a savory miso and ginger sauce, served over steamed rice and broccoli, topped with fresh and pickled vegetables for a balanced and satisfying meal.
Ingredients
Scale
Marinade/Sauce
- 2 tablespoons white miso paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil (from the total 2 tablespoons)
- 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 the zested lemon)
- 1/2 teaspoon red pepper flakes (optional)
- 4 cloves garlic, finely minced or pressed
Salmon and Bowls
- 1 lb fresh salmon, skin removed & cut into 1-inch cubes
- 1 tablespoon olive oil (remaining from total 2 tablespoons)
- 2 cups cooked white or brown rice
- 2 cups cooked broccoli florets
- Pickled cucumbers or other pickled veggies (quantity as desired)
- Avocado (quantity as desired)
- Corn (quantity as desired)
- Fresh chopped herbs (quantity as desired)
- Sesame seeds (quantity as desired)
Instructions
- Make the marinade/sauce: In a medium bowl or mason jar, combine white miso paste, Worcestershire sauce, 1 tablespoon olive oil, toasted sesame oil, fish sauce, seasoned rice vinegar, brown sugar, soy sauce, freshly grated ginger, lemon zest, lemon juice, red pepper flakes (if using), and minced garlic. Whisk thoroughly until well combined.
- Marinate the salmon: Place the cubed salmon in a bowl and add half of the marinade just enough to coat all pieces. Toss gently, ensuring all salmon cubes are evenly coated. Cover the remaining marinade with plastic wrap or a lid and set aside. Let the salmon marinate for at least 30 minutes to absorb the flavors.
- Sear the salmon: Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, working in batches, add the marinated salmon cubes, shaking off excess marinade before adding. Let the salmon sear undisturbed for about 2 minutes until a deep golden crust forms. Flip the pieces and cook for an additional 1 minute or less until cooked to your preferred doneness. Transfer cooked salmon to a clean plate and repeat with remaining pieces.
- Build the salmon rice bowls & serve: Arrange cooked rice and broccoli florets in shallow bowls. Top with the seared salmon cubes. Garnish with pickled cucumbers or other pickled vegetables, avocado slices, corn, fresh chopped herbs, and sesame seeds as desired. Drizzle with the reserved miso ginger soy sauce. Serve immediately and enjoy your flavorful salmon rice bowls!
Notes
- Marinate the salmon for at least 30 minutes; longer marination (up to 1 hour) can deepen flavors but avoid over-marinating to prevent fish from becoming mushy.
- Use skinless salmon for easier cubing and searing.
- Cook rice and broccoli ahead of time to speed up meal preparation.
- Adjust red pepper flakes to control heat level or omit if you prefer a milder dish.
- Feel free to customize bowls with your favorite pickled vegetables and fresh herbs for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Keywords: Salmon, Miso, Ginger, Soy Sauce, Rice Bowl, Asian-Inspired, Healthy Dinner
