clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
miso ginger soy salmon rice bowl with gold fork and knife in yellow bowl

Miso Ginger Soy Salmon Rice Bowls

  • 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


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.


  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!


  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.

Keywords: salmon rice bowls, salmon and rice, seared salmon, miso ginger soy, miso ginger soy salmon, salmon bowl, salmon dinner