Miso and Soy Glazed Salmon Rice Bowl
Yields: 6 portions
Watch the video.
| Ingredients | Amounts |
|---|---|
| For marinade | |
| Salt | ½ tsp. |
| Organic soy sauce | ¼ cup |
| White miso | 1 tsp. |
| Sake | ¼ cup |
| Mirin | ¼ cup |
| Sugar | 2 Tbsp. |
| Scallion, chopped | 3 Tbsp. |
| Ginger, chopped | 3 Tbsp. |
| Salmon fillet, ½" x 3" sliced | (18 ea.) 20 oz. |
| U.S. jasmine rice, cooked | 6 cups |
| Snow peas, cut across 3/8" thick | ½ cup |
| Black sesame seeds, toasted | 1 tsp. |
| Edamame | ¾ cup |
| Miso Vinaigrette | 1 recipe |
| Kecap manis | as needed |
| Chili oil | as needed |
| For garnish | |
| Scallion, julienned | 2 ea. |
| Cilantro leaves, chiffonade | ¼ cup |
| Daikon sprouts | 1/3 cup |
| Pickled ginger, julienned | 2 Tbsp. |
| Cucumber, julienned | 1/3 cup |
| Rice wine vinegar | ½ tsp. |
| Broccoli florets, cut 2" x 2", steamed | 1 bu. |
| Salt and black pepper, freshly ground | to taste |
Method
- For marinade: Combine all marinade ingredients except salmon and bring to a simmer. Remove from heat and cool to room temperature. Add salmon and marinate for 2 to 4 hours, turning occasionally.
- Mix the rice with the snow peas, black sesame seeds, and edamame, and steam briefly until hot, about 3 minutes. Place the rice mixture in individual serving bowls.
- Heat a non-stick sauté pan over high heat and brush with oil. When hot, add the fish and reduce heat to medium. Cook quickly until medium, turning once when the first side is nicely browned; be careful to avoid burning.
- Arrange the salmon, broccoli, and other vegetables on top of the rice and drizzle with the miso vinaigrette, kecap manis, and chili oil. Any extra condiments may be offered on the side.
- Toss the scallions, cilantro, cucumber, daikon sprouts, and pickled ginger with salt, pepper, and rice wine vinegar, and garnish the rice bowls.
Note: May be served on U.S. basmati or long-grain white or brown rices, if desired.