Japanese Miso Salmon Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 40 min · Fish · pescatarian, dairy-free, high-protein
575 cal
40g protein
70g carbs
15g fat
per serving · estimated
Ingredients
- 4 (6 oz each) Salmon fillets
- 1 1/2 tbsp White miso paste
- 1 tbsp Soy sauce
- 1 tbsp Mirin (sweet rice wine)
- 1/2 tbsp Rice vinegar
- 1/2 tsp Honey
- 1/2 tsp Sesame oil
- 2 cups Cooked Japanese rice
- 1 stalks Green onions
- 1/2 tbsp Sesame seeds
Method (tap to check — screen stays awake)
- Prepare the miso glaze: In a small bowl, whisk together miso paste, soy sauce, mirin, rice vinegar, honey, and sesame oil.
- Marinate the salmon: Place the salmon fillets in a shallow dish and coat with half of the miso glaze. Let sit for 10 minutes.
- Cook the salmon: Heat a non-stick skillet over medium heat. Cook the salmon for about 4-5 minutes per side, or until cooked through and caramelized.
- Prepare the rice bowls: Divide the cooked rice among 4 bowls.
- Assemble the bowls: Top each bowl of rice with a cooked salmon fillet.
- Garnish: Slice green onions and sprinkle over the salmon along with sesame seeds.
- Serve immediately: Enjoy your flavorful Japanese miso salmon bowls.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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