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

Description

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!

Ingredients

Scale

For the Salmon

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

Spicy Cashew Dressing

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

For the Bowls

2 cups cooked white rice
pickled red onions
sliced cucumber
avocado
cashew dressing
thinly sliced green onion, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prep the Miso Marinade: To a small mixing bowl, add the miso paste, soy sauce, rice vinegar, honey, sesame oil, lime juice, and sriracha. Whisk together until well combined.
Pour the marinade over the salmon and then flip to ensure that the salmon filets are well coated. Let the salmon marinate for 30 minutes.
Make the Dressing: Add all of the dressing ingredients to a high powered blender. Blend on high until smooth and creamy. Add a tablespoon more of water to thin to desired consistency.
Make the salmon: Preheat oven to 400 degrees and line a sheet pan with parchment or aluminum foil. Place the salmon filets on the sheet pan and bake for 11-14 minutes or until the salmon reaches 135 degrees at the thickest part. Turn the oven to broil for 1-2 minutes at the end to caramelize the glaze a bit more if needed. Garnish the salmon with sesame seeds.
Assemble the Bowls: Start with a 1/2 cup of rice and then add salmon, pickled re onion, cucumber, and avocado. Drizzle the bowls with cashew dressing and garnish with sliced green onion.