Delicious Salmon Rice Bowls with a scrumptious miso ginger soy marinade/sauce that sings with umami-packed flavor! Add broccoli, pickled cucumbers, avocado, corn, fresh herbs and any other bowl-inspired toppings your heart desires. This recipe is perfect for meal prepping and makes for the coziest dinner situation for two!

miso ginger soy salmon rice bowl with gold fork and knife in yellow bowl

What is it about bowl-inspired foods that just feel good? That’s an odd question, I know. It’s something about eating an entire meal out of one single vessel that I like, ha. I think of spots like Chipotle, Cava, Sweetgreen, and many others. Personally, I think the idea is genius and love it. I’ve been enjoying these salmon rice bowls so much that they’ve been on repeat. Like repeat repeat lol.

Miso Ginger Soy Salmon Rice Bowls

Alright, alright, alright. What do we have here? Nicely seared but tender, flaky salmon that has been marinated in a crazy flavorful, umami-packed sauce. These miso ginger soy salmon bowls are super versatile when it comes to choosing your favorite bowl toppings, too! You’ll love the umami-forward vibe of this entire recipe, there’s a megaton of big, bold flavors. And my fave part: it’s the easiest, meal-prep friendly situation to add into your rotation! 😎

Recipes to make: fried cabbage and sausage, filipino-style chicken adobo, these epic smothered turkey wings, my jalapeño cheddar cornbread, easy stovetop mac and cheese, and of course these fried sweet plantains– ooeee.

closeup of miso ginger soy salmon in bowl on top of rice and broccoli

Salmon Rice Bowls Recipe Highlights

First, let’s dive into the main highlights that make this recipe holla:

  • IT’S BEYOND TASTY: I can’t quit talking about the magic that is that miso ginger soy marinade/sauce, friends. It’s loaded with sweet, salty, and umami notes that truly make this recipe so freakin’ good. The salmon soaks up the marinade beautifully and then it also serves as a sauce to drizzle over the salmon rice bowls after they’ve been assembled, suhh good >> 👅
  • EASY AS 1, 2, 3: This recipe is so incredibly easy, you’ll love! Make the marinade/sauce, sear the salmon, and then assemble your miso ginger soy salmon rice bowls. That’s it, that’s all. Hallelujah, amen!
  • WEEKNIGHT-FRIENDLY: I know you’re busy, you have all kinds of things going on. But you still want a good, home-cooked meal, yes? Right. Go on and whip up this recipe in under 45 minutes and enjoy your life.
  • HELLA FLEXIBLE: Like I said earlier, bowl-inspired dishes are all about being flexible. After you make the salmon, complete your bowl with whatever toppings you have on hand. Use up those veggies stashed way back in the freezer or fridge or grab a can of something from the pantry. These salmon rice bowls are delish as written, but also very much flexible.

What You’ll Need For This Recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • For the miso ginger soy marinade/sauce: white miso paste, worcestershire sauce, olive oil, toasted sesame oil, fish sauce, rice vinegar, brown sugar, soy sauce, freshly grated ginger, lemon zest + lemon juice, red pepper flakes, and garlic. When I say umami-packed, I mean umami-packeddd, ha. Sooo dang flavorful!
  • For the salmon rice bowls assembly: fresh salmon, your choice of cooked rice: white or brown, and cooked broccoli. Then finish these salmon rice bowls off with pickled cucumbers or other pickled veggies, avocado, corn, fresh chopped herbs, sesame seeds, etc…anything your precious heart wants!

Ingredient Spotlight: Miso!

What is miso? Great question! Miso is a fermented soybean paste, and a traditional Japanese seasoning that is considered a staple. It has a pungent, richly flavored taste that is routinely common in a lot of Asian food culture. You can almost surely find it in many of their soups, sauces, and dressings. Additionally, there are different types of miso as well. There’s white miso (labeled light or mellow miso) and also dark miso (labeled red or brown miso).

White miso tends to have a more mild flavor with mellow sweetness to it. While the latter, dark miso, is much more concentrated with a robust, nutty, and saltier flavor profile. I love the use of white miso within the marinade/sauce for these salmon rice bowls. White miso pairs exceptionally well with delicate proteins like salmon, adding a layer of umami-rich flavor, chef’s kiss…👌🏾

⇢ You can typically find miso paste (in the refrigerated section, often near the tofu) at any Asian grocery market, and also other big box grocers.

How To Make Salmon Rice Bowls:

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Make the marinade/sauce: In a medium bowl or mason jar, combine the miso, worcestershire, 1 tbsp olive oil, sesame oil, fish sauce, rice vinegar, brown sugar, soy sauce, ginger, lemon zest + lemon juice, red pepper flakes (if using), and garlic. Whisk the mixture well to thoroughly combine.
  2. Marinate the salmon: Place the cubed salmon into a bowl and cover the salmon using *half* of the marinade. Use your hands or a spatula to gently toss the cubed salmon in the marinade, ensuring all salmon is coated. Set the bowl aside to marinate for at least 30 minutes.
  3. Sear the salmon: After marinating, let’s cook it. Add the olive oil into a large skillet over medium-high heat. Once the oil is hot, working in batches, add the cubed salmon into the skillet- shaking off any excess marinade. Let the salmon sear, undisturbed, until the pieces achieve a deep, golden sear, about 2 minutes. Then flip the salmon to continue searing on the other sides, about 1 minute or less- or until your desired level of doneness is achieved.
  4. Build the salmon rice bowls & serve: Oh yeah, we’ve made it to the finish line! Add the rice and broccoli into shallow bowls, then top with the seared salmon. Finish off bowls with pickled cucumbers or other pickled veggies, avocado, corn, fresh chopped herbs, and/or sesame seeds, if desired. Then drizzle the reserved miso ginger soy sauce over everything. Enjoy!
miso ginger soy salmon with rice and broccoli in yellow bowl on beige linen

Tips + Tricks & More For Recipe Success

You may have additional questions about this salmon rice bowls recipe. Like other recipes, I always advise sticking to the recipe as it is written in the recipe card directly below. However, here’s some extra notes you might find helpful:

  • Cutting the salmon: I mean, y’all see the images, I just adore the cubed pieces of salmon here. Cutting the salmon into cubes creates a greater surface area for cooking, every side will get a golden brown sear, whew.
  • Marinate the salmon: Don’t skip this step! Marinating the salmon is key for optimum flavor, we want the salmon to spend some time in the marinade prior to cooking, soaking up all that delicious flavor. Marination is key!
  • Do not disturb: When cooking the salmon, it’s important to let the salmon sear, undisturbed, to achieve that beautiful sear. It’s tempting to want to mess with it, I know, but let it do its thing before fussing with it.
black hand pouring miso ginger soy over salmon rice bowl

Storing & Reheating Leftovers

Make sure the leftover seared salmon has cooled completely. Transfer the salmon into an airtight container and keep in the fridge for 3-4 days. This leftover salmon can be eaten cold, straight outta the fridge or you can warm. Reheat leftovers in the microwave until warmed through- you may need to add more miso ginger soy sauce or a splash of broth to help moisten the salmon.

closeup of miso ginger soy salmon rice bowl

Y’all, these Miso Ginger Soy Salmon Rice Bowls are really something serious and delicious. Make this recipe, STAT! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More flavor-filled meals you’ll love:

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miso ginger soy salmon rice bowl with gold fork and knife in yellow bowl

Miso Ginger Soy Salmon Rice Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Quin Liburd
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 2 1x
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: Asian-Inspired

Description

Delicious Salmon Rice Bowls with a scrumptious miso ginger soy marinade/sauce that sings with umami-packed flavor! Add broccoli, pickled cucumbers, avocado, corn, fresh herbs and any other bowl-inspired toppings your heart desires. This recipe is perfect for meal prepping and makes for the coziest dinner situation for two!


Ingredients

Scale
  • 2 tablespoons white miso paste
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons olive oil, divided
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fish sauce
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon packed light or dark brown sugar
  • 1/4 cup soy sauce
  • 1 teaspoon freshly grated ginger
  • zest of 1 small lemon
  • 2 teaspoons fresh lemon juice, from zested lemon
  • 1/2 teaspoon red pepper flakes- optional
  • 4 cloves of garlic, finely minced or pressed
  • 1 lb fresh salmon, skin removed & cut into 1-inch cubes

For salmon rice bowl assembly:

  • 2 cups cooked white or brown rice
  • 2 cups cooked broccoli florets
  • pickled cucumbers or other pickled veggies, avocado, corn, fresh chopped herbs, sesame seeds, etc.

Instructions

  1. Make the marinade/sauce: In a medium bowl or mason jar, combine the miso, worcestershire, 1 tbsp olive oil, sesame oil, fish sauce, rice vinegar, brown sugar, soy sauce, ginger, lemon zest + lemon juice, red pepper flakes (if using), and garlic. Whisk the mixture well to thoroughly combine.
  2. Marinate the salmon: Place the cubed salmon into a bowl and cover the salmon using *half* of the marinade- just enough to coat the salmon. Cover the remaining sauce with plastic wrap or lid and set aside. Use your hands (fitted with disposable gloves, if desired) or a spatula to gently toss the cubed salmon in the marinade, ensuring all salmon is coated. Set the bowl aside to marinate for at least 30 minutes.
  3. Sear the salmon: After the salmon has marinated, it’s ready to cook. Add the remaining 1 tablespoon olive oil into a large skillet over medium-high heat. Once the oil is hot and shimmering, working in batches, add the cubed salmon into the skillet- shaking off any excess marinade and discard. Let the salmon sear, undisturbed, until the pieces achieve a deep, golden sear, about 2 minutes. Then flip the salmon to continue searing on the other sides, about 1 minute or less- or until your desired level of doneness is achieved. Set cooked salmon aside onto a clean plate and repeat as needed.
  4. Build the salmon rice bowls & serve: Add the rice and broccoli into shallow bowls, then top with the seared salmon. Finish off bowls with pickled cucumbers or other pickled veggies, avocado, corn, fresh chopped herbs, and/or sesame seeds, if desired. Then drizzle the reserved miso ginger soy sauce over everything. Enjoy!

Notes

  1. Storing & reheating leftovers: Make sure the leftover seared salmon has cooled completely. Transfer the salmon into an airtight container and keep in the fridge for 3-4 days. This leftover salmon can be eaten cold, straight outta the fridge or you can warm. Reheat leftovers in the microwave until warmed through- adding more miso ginger soy sauce or a splash of broth to help moisten the salmon.
  2. Please read the blog post in its entirety for more tips + tricks.
closeup of miso ginger soy salmon in bowl