Miso Glazed Salmon Bowls

These Miso Glazed Salmon Bowls are ready in under 30 minutes and are inspired by a deconstructed sushi roll. With 29 grams of protein, it's one of my favorite healthy dinner recipes and even my kids love it! This recipe is made with all the good stuff—flaky glazed salmon, fluffy rice, crunchy cucumbers, creamy avocado, tangy pickled red onions, and a spicy cashew sauce that is over-the-top good. Trust me, these Miso salmon Bowls are as easy as they are delicious. Every single bite is SO good!

Course Dinner, Main Course

Cuisine American, Asian, Japanese

Prep Time 10

Cook Time 15

Total Time 25

Servings Bowls

Calories 455kcal

Author Christine McMichael

Equipment

Baking Sheet

Ingredients

Miso Glaze

2 Tablespoons white miso paste
1 Tablespoon soy sauce tamari or coconut aminos work great, too!
1 Tablespoon maple syrup
1 Tablespoon rice wine vinegar
1 teaspoon sesame oil
16-20 ounces skinless salmon cut into cubes

Spicy Cashew Drizzle

2 Tablespoons cashew butter
1/2 Tablespoon rice vinegar
1/2 teaspoon garlic powder
1 teaspoon sriracha more or less to taste
1 1/2 teaspoons maple syrup
1/4 cup water to thin it out to desired consistency

Bowls

2 cups cooked rice
1 English cucumber sliced
1 avocado sliced
pickled red onions and sesame seeds

Instructions

Preheat the oven to 425 degrees F.
Add the miso glaze ingredients to a bowl and whisk well.
Pour the glaze over the salmon in a medium bowl and stir gently to coat it.
Add the glazed salmon to a baking sheet and spread into one layer.
Bake for 10 minutes.
Meanwhile, prepare the cashew drizzle by adding everything to a small bowl and whisking together.
Add the water a few Tablespoons at a time until you get it to a drizzly consistency.
After the salmon has baked for 10 minutes, turn the oven to broil and broil it for 5 minutes or so, or until the salmon gets browned and crispy in places.
Assemble the bowls by putting 1/2 cup of rice in each bowl, topping it with salmon bites, cucumbers, avocado slices, and pickled red onions.
Drizzle on the spicy Cashew sauce and a pinch of sesame seeds.
Serve and enjoy!

Video

Notes

Making the Sauce: Add the water a little at a time. It will seize up at first but just keep stirring until you reach the desired consistency.

Storing: Store the components of the dish separately in the fridge for 3-4 days.

Reheat the salmon slowly in the microwave in 20-30-second intervals until hot, trying not to overheat it too quickly. It'll have a better texture and flavor if it isn't overcooked.

Nutrition