Grilled Miso Salmon Rice Bowls

🌟 Introduction:

Grilled Miso Salmon Rice Bowls are a flavorful and nutritious meal inspired by Japanese cuisine. The miso-marinated salmon is rich, umami-packed, and caramelized beautifully on the grill. Paired with fluffy rice, crisp vegetables, and a tangy sesame-soy dressing, this bowl is a perfect harmony of taste and texture. It’s ideal for a weeknight dinner or a meal prep favorite!

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🛒 Ingredients:

For the Miso Salmon:

• 4 salmon fillets (about 6 oz each, skin-on or skinless)
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp sake (or substitute with dry white wine)
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 1 garlic clove, grated
• 1 tsp fresh ginger, grated

For the Rice Bowl:

• 2 cups cooked jasmine rice or sushi rice
• 1 cup shredded carrots
• 1 cucumber, thinly sliced or julienned
• 1 avocado, sliced
• 1/4 cup edamame (cooked and shelled)
• 2 tbsp pickled ginger (optional)
• 2 tbsp green onions, sliced
• 1 tbsp sesame seeds (white or black)
• Nori strips (optional, for garnish)

For the Sesame-Soy Dressing:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp honey
• 1 tsp grated ginger
• 1/2 tsp chili flakes (optional)

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🔪 Instructions & Methods:

Step 1: Marinate the Salmon

1. In a bowl, whisk together miso paste, mirin, soy sauce, sake, honey, sesame oil, garlic, and ginger.
2. Pat the salmon fillets dry. Place them in a shallow dish or ziplock bag.
3. Pour the marinade over the salmon, ensuring each piece is coated.
4. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

Step 2: Cook the Rice

1. Rinse 1 cup of jasmine or sushi rice under cold water until clear.
2. Cook according to package instructions or in a rice cooker.
3. Once cooked, fluff with a fork and keep warm.

Step 3: Grill the Salmon

1. Preheat a grill or grill pan over medium heat. Lightly oil the grates.
2. Remove excess marinade from salmon.
3. Grill the salmon skin-side down for about 4–5 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork.
4. (Optional) Finish under a broiler for 1–2 minutes for extra caramelization.

Step 4: Make the Sesame-Soy Dressing

1. In a small bowl, whisk all dressing ingredients together.
2. Taste and adjust seasoning if needed.

Step 5: Assemble the Rice Bowls

1. Divide the cooked rice between four bowls.
2. Top with grilled salmon fillet.
3. Arrange cucumber, shredded carrots, avocado, edamame, and pickled ginger around the salmon.
4. Drizzle sesame-soy dressing over each bowl.
5. Garnish with green onions, sesame seeds, and nori strips.

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👨‍🍳 Tips & Variations:

• Vegetarian option: Swap salmon for grilled tofu or tempeh and use the same marinade.
• Rice swap: Use brown rice, quinoa, or cauliflower rice for a low-carb alternative.
• Spice it up: Add a dollop of sriracha mayo or sprinkle with shichimi togarashi (Japanese 7-spice blend).
• Meal prep: Store components separately and assemble when ready to eat.

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🥢 Serving Suggestion:

Serve your Grilled Miso Salmon Rice Bowl warm or at room temperature with green tea or a light miso soup on the side for a full Japanese-inspired meal.