Name: Miso Glazed Salmon Rice Bowls
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Yield: 4
Cuisine: Asian Inspired
Ingredients: 4-6 oz filets salmon, skin removed and patted dry; salt and pepper; 3 tablespoons white miso paste; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 2 tablespoons honey; 2 tablespoons sesame oil; 1 tablespoon sriracha; juice of one small lime; black sesame seeds, for garnish; yellow sesame seeds, for garnish; 1/2 cup creamy cashew butter; 1/4 cup lime juice; 2 cloves garlic, smashed; 2 teaspoons fresh grated ginger; 1 teaspoon toasted sesame oil; 2 tablespoon soy sauce; 2 tablespoon rice wine vinegar; 2 tablespoons sriracha; 2 tablespoons honey or maple syrup; 2 tablespoons chopped cilantro; 1/2 teaspoon salt, plus more to taste; 1 to 2 tablespoons water, depending on desired consistency; 2 cups cooked white rice; pickled red onions; sliced cucumber; avocado; cashew dressing; thinly sliced green onion, for garnish

These Miso Glazed Salmon Rice Bowls come together with marinated salmon, white rice, and a creamy cashew butter dressing. This Asian-inspired recipe is easy to make and perfect for meal prep!

miso glazed salmon with rice and veggies and cashew dressing in white bowl

This Salmon Rice Bowl is My New Favorite Recipe

I promise you this salmon rice bowl is probably my new favorite recipe. It’s inspired by the Sweetgreen salmon protein plate and this homemade version is just so good. The salmon is marinated in an easy to make miso glaze, baked until tender and flaky, and then served with veggies, rice an incredible spicy cashew dressing. I love this for a quick weeknight dinner or you can meal prep the components for a flavorful lunch!

Salmon and Rice Bowl Ingredients

Salmon: You’ll need four six ounce salmon fillets with the skin removed for this recipe.

White miso paste: You can usually find miso paste in the refrigerated section. If you can’t find white miso then you can swap it for red instead.

Soy sauce: You’ll need a bit for the miso glaze. You can also swap this for coconut aminos if you prefer.

Rice vinegar: Adds a bit of sweet and tart flavor to the glaze.

Honey: Honey adds the perfect touch of sweetness to the miso glaze. Don’t have honey on hand? Feel free to use maple syrup instead!

Sesame oil: You can usual find this in the Asian section of your local grocery store.

Sriracha: This chili sauce adds a bit of heat. Feel free to add more or less depending on your personal preference.

Lime juice: Adds a bit of bright citrus flavor to the glaze.

Creamy cashew butter: Forms the base of the dressing. Use homemade cashew butter or your favorite store-bought variety.

Garlic cloves: You’ll need at least 2 cloves of garlic for the cashew dressing in this recipe.

Ginger: Fresh ginger works best in the recipe but frozen crushed ginger will also work well.

How to Make Salmon Rice Bowls

Step One: Add the miso paste, soy sauce, rice vinegar, honey, sesame oil, lime juice, and sriracha to a small bowl. Whisk until well combined.

Step Two: Pour the marinade over the salmon in a bowl. Then, flip to ensure the salmon filets are well coated. Marinate for 30 minutes.

Step Three: Add all the dressing ingredients to a high-powered blender. Blend on high until smooth and creamy. Add a tablespoon more water as needed to thin out the consistency.

Step Four: Preheat your oven to 400 degrees, and line a sheet pan with parchment paper or aluminum foil. Place the marinaded salmon on the pan, and bake for 11 to 14 minutes or until the salmon reaches an internal temperature of 135 degrees.

Step Five: Broil for 1 to 2 minutes to caramelize the glaze. Then, garnish the salmon with sesame seeds.

Step Six: Assemble your salmon rice bowls, starting with ½ cup of rice. Then, add the salmon, pickled red onion, cucumber, and avocado. Drizzle the bowls with the cashew dressing, add the green onion, and enjoy!

Topping Ideas and Serving Suggestions

One of the great things about this recipe is how versatile it can be! Here are a few ingredients to include in your bowls:

White rice or cauliflower rice
Pickled red onions
Sliced cucumber
Avocado
Thinly sliced green onion
Fresh lime wedges
Chopped cilantro
Green onion

Meal Prep Tips

You can prep these bowls in advance for a quick lunch or even take some of the work out of dinner time. Here are a few tips to meal prep this recipe in advance while also keeping the ingredients fresh:

Cook the salmon in advance – store it in an airtight container in the fridge for 3 to 4 days.
Prepare the rice – Cook the rice when you bake the salmon, and store it in a separate airtight container in the fridge.
Make the dressing – Combine all the dressing ingredients, and store it in an airtight container in the refrigerator. Just be sure to give it a good shake or stir before you add it to your bowls.
Slice the veggies – Store them in another container. Then, all you have to do is reheat the salmon and rice and assemble everything when you’re ready to eat!

More Delicious Salmon Recipes

Get all of the best healthy salmon recipes, here!

I hope you give this Salmon Rice Bowls Recipe a try! It’s so easy to make and great for meal prep! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.