Description

This Sticky Miso Salmon Bowl features perfectly cooked sushi rice topped with tender salmon fillets marinated in a sweet and savory miso glaze. Complemented by fresh grapefruit zest and juice, buttery scallions, and optional toppings like kimchi and avocado, this dish combines bold flavors and satisfying textures in a vibrant, wholesome meal perfect for weeknight dinners or entertaining guests.

Ingredients

Scale

Rice

2 cups sushi rice
2 1/4 cups cool water
Salt, to taste
4 scallions, thinly sliced
1 tablespoon unsalted butter, cubed
Freshly ground black pepper, to taste

Salmon and Marinade

3 tablespoons white miso
2 tablespoons honey
1 tablespoon vegetable oil
1 tablespoon freshly grated ginger
2 teaspoons fresh grapefruit zest
1 tablespoon fresh grapefruit juice
4 (6- to 8-ounce) skinless salmon fillets, patted dry
Salt and pepper, to season salmon

Toppings (optional)

Kimchi
Chile crisp
Toasted nori sheets
Sliced cucumber
Avocado slices
Sliced radish

Instructions

Rinse the Rice: Place the sushi rice in a medium bowl and fill with cool tap water. Gently run your fingers through the rice, swirling the grains to loosen excess starch. Drain and repeat rinsing two to three more times until the water is only slightly cloudy.
Cook the Rice: Drain the rice well and transfer it to a small or medium saucepan with a tight-fitting lid. Add 2 1/4 cups of cool water. Bring the water to a boil over medium-high heat, stirring once to prevent sticking. Cover and reduce heat to low. Cook the rice without lifting the lid for 18 minutes, then let it steam covered off heat for 10 minutes.
Prepare the Salmon Marinade: While the rice cooks, whisk together white miso, honey, vegetable oil, grated ginger, grapefruit zest, and grapefruit juice in a large bowl. Season the salmon fillets lightly with salt and add them to the bowl. Toss gently to coat and let marinate at room temperature while the rice finishes cooking.
Broil the Salmon: Preheat the broiler and position a rack about 5 inches from the heat source. Line a rimmed baking sheet with foil and arrange the salmon fillets skinless side down, spreading any leftover marinade over the top for better browning. Broil for about 5 minutes for medium-rare or 7 minutes for medium doneness, until the salmon is glossy with some charred spots.
Finish the Rice: Uncover the steamed rice and add the thinly sliced scallions and cubed butter. Season with salt and freshly ground black pepper. Fluff the rice gently with a rubber spatula until each grain is coated and buttery.
Assemble the Bowl: Serve the broiled sticky miso salmon over the buttery scallion rice. Add optional toppings such as kimchi, chile crisp, toasted nori sheets, sliced cucumber, avocado, or radish to add contrasting textures and flavors.

Notes

For best texture, use sushi or short-grain rice which becomes sticky when cooked.
If you prefer a milder flavor, reduce the honey or grapefruit juice amounts.
To make this dish gluten-free, ensure the miso paste and chile crisp sauces are gluten-free certified.
Resting the rice after cooking allows it to finish steaming and yields a fluffier texture.
The broiling time may vary depending on your oven, so watch the salmon carefully to avoid overcooking.
Leftover rice works well for fried rice or sushi rolls, making this dish economical and versatile.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Broiling and Simmering
Cuisine: Japanese Fusion

Nutrition

Serving Size: 1 bowl (approximately 1 salmon fillet with rice and toppings)
Calories: 520 kcal
Sugar: 10 g
Sodium: 620 mg
Fat: 14 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 3 g
Protein: 34 g
Cholesterol: 75 mg

Keywords: Sticky Miso Salmon, Miso Salmon Bowl, Japanese Salmon Recipe, Sushi Rice Bowl, Healthy Salmon Dinner