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Miso Salmon Rice Bowls Recipe

This fantastic, flavorful miso salmon bowl recipe is so tasty!

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You are going to love this delicious miso salmon rice bowl! It's easy to pull together and the miso soy glaze on the salmon is so flavorful.

Pair it with any of your favorite vegetables - I like to use edamame, radishes, cucumber, and avocado for a mixture of texture and color in the bowl.

If you're a fan of salmon recipes, try my Teriyaki Salmon Bowl, Salmon Boursin Pasta, and Crispy Salmon Bowls as well!

Miso salmon rice bowl with edamame, sliced green onions, sliced radishes, sliced avocado, chopped cucumber, and a pair of wooden chopsticks; next to a striped towel.

Miso Salmon Bowl Features

  • Fresh, flavorful, and filling these tasty miso salmon bites are a weeknight favorite!
  • This recipe is kid-approved and has been a hit with everyone I've served it to (including a picky toddler).
  • While it does require some time (about 30 minutes) to rest the salmon in the marinade, this is a fairly simple recipe to pull together!
Miso salmon rice bowl with edamame, sliced green onions, sliced radishes, and a pair of wooden chopsticks.

If you try this recipe, leave a comment and a star rating below!

Miso salmon rice bowl with edamame, sliced green onions, sliced radishes, sliced avocado, chopped cucumber, and a pair of wooden chopsticks.

Miso Salmon Rice Bowl

This fantastic, flavorful miso salmon bowl recipe is so tasty!
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Prep Time: 15 minutes
Cook Time: 14 minutes
Resting Time: 30 minutes
Total Time: 1 hour
Servings: 4 servings
Author: Emily Wilson

Ingredients

For the Salmon

  • 1 ½ pounds salmon fillets skin removed and cut into 1 inch pieces
  • 2 tablespoons white miso paste shiro miso
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 clove garlic grated
  • 1 teaspoon grated fresh ginger

For the Bowls

  • 2 cups cooked jasmine rice or brown rice
  • 1 cucumber diced
  • 6 small radishes thinly sliced
  • 1 avocado sliced
  • 1 cup edamame cooked and shelled
  • 2 green onions thinly sliced
  • 1 tablespoon sesame seeds

Instructions

  • Preheat oven to 425°F (220°C)
  • In a baking dish, whisk together miso, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger.
    A miso sauce being whisked in a baking dish.
  • Place salmon pieces in the baking dish and spoon the marinade over them. Let sit for 15–30 minutes (or up to 1 hour in the fridge).
    Chunks of raw salmon with a miso sauce in a baking dish.
  • Place salmon on baking sheet and bake for 10–12 minutes, or until the salmon flakes easily. For a caramelized finish, broil for the last 1–2 minutes.
    Miso salmon chunks in a baking dish being scooped up with a silver spatula.
  • Divide rice among 4 bowls. Top with cucumber, radishes, avocado, edamame, and salmon. Sprinkle with green onions and sesame seeds.
    Miso salmon rice bowl with edamame, sliced green onions, sliced radishes, sliced avocado, chopped cucumber, and a pair of wooden chopsticks.

Notes

Storage - Leftovers can be saved for up to 3 days in the refrigerator in an airtight container.

Nutrition

Serving: 1g | Calories: 540kcal | Carbohydrates: 41g | Protein: 43g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 653mg | Potassium: 1449mg | Fiber: 7g | Sugar: 8g | Vitamin A: 263IU | Vitamin C: 10mg | Calcium: 108mg | Iron: 4mg
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