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!
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.
- Please read the blog post in its entirety for more tips + tricks.
Keywords: salmon rice bowls, salmon and rice, seared salmon, miso ginger soy, miso ginger soy salmon, salmon bowl, salmon dinner