Japanese-Style Miso Salmon Rice Bowl with Sesame Greens
A warm miso-glazed salmon rice bowl with buttery roasted mushrooms, quick sesame greens and a sharp yuzu-style dressing.
- 260 g salmon fillet
- 200 g white rice
- 200 g mushrooms
- 250 g pak choi
- 60 g red onion
- 30 g miso paste
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1½ cloves garlic
- 8 g ginger
- 1 tbsp rice vinegar
- ½ pc lemon
- 1 tbsp sesame seeds
- 1 pc spring onion
- 2 tbsp vegetable oil
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- Step 1
Cook the rice according to pack instructions (aim for fluffy, not sticky). Keep warm with a lid.
- Step 2
Heat 1 tbsp vegetable oil in a frying pan over high heat. Add sliced mushrooms and cook 6–8 minutes until browned and their moisture has cooked off.
- Step 3
Add onion to the pan and cook 2 minutes, then stir in garlic and grated ginger and cook 30 seconds.
- Step 4
Push everything to one side of the pan and add the salmon (skin-side down if applicable). Cook 3–4 minutes until the edges turn opaque.
- Step 5
In a bowl, mix miso paste, soy sauce, 1 tbsp rice vinegar and 1–2 tbsp hot water to make a loose glaze. Spoon half over the salmon. Continue cooking 2–3 minutes until just cooked through.
- Step 6
Meanwhile, slice pak choi and stir-fry in a separate pan with the remaining 1 tbsp vegetable oil for 2–3 minutes until tender-crisp.
- Step 7
Toss pak choi with lemon juice, sesame oil and a pinch of salt. Roughly chop spring onion.
- Step 8
Assemble bowls: rice, then miso salmon, spoon over pan glaze, add mushroom-onion mixture and sesame greens. Finish with sesame seeds and spring onion.
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