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Miso Maple Glazed Salmon Rice Bowl

TheAimlessCook's picture
The Rice Bowl is the epitome of Asian comfort food and this recipe takes Canadian and Japanese flavors and puts them together in this beautiful marriage of sweet caramelized maple syrup and savory umami-rich red miso. Paired with the fragrant sesame seasoned brown rice and some simple grilled asparagus, this is happiness in a bowl.
For the miso maple glaze
  Miso 1 Tablespoon (Red miso used)
  Mirin 1 Teaspoon
  Rice vinegar 1 Teaspoon
  Ginger juice 1⁄2 Teaspoon
  Maple syrup 2 Tablespoon
Other ingredients
  Canola oil 2 Tablespoon
  Salmon fillets 500 Gram
  Fresh asparagus 1 Bunch (100 gm)
  Olive oil 1 Tablespoon (To coat the asparagus)
  Sea salt To Taste
  Brown rice 2 Cup (32 tbs), cooked, drained (Short grain rice used)
For the sauce used in rice
  Soy sauce 1⁄4 Cup (4 tbs)
  Rice vinegar 1⁄4 Cup (4 tbs)
  Sesame oil 3 Tablespoon
  Black sesame seeds/Regular sesame seeds 2 Tablespoon, roasted
  Honey 1 Dash (Optional)

1. Take a bowl, add in the red miso paste, mirin, rice vinegar, ginger juice and maple syrup. Whisk into a smooth paste and set aside.
2. In a container, mix together soy sauce, rice vinegar, sesame oil and black sesame seeds. Close the container and shake well to combine and set aside. Add honey if you prefer.
3. In a large cast iron skillet on high heat with a couple of tablespoons of canola oil, add the salmon fillets and cook it until the edges start to turn opaque. While it cooks, spoon on the prepared glaze over the salmon. You will only need about a couple of tablespoons per piece. Do not flip the fillets.
4. Put the fillets under the broiler and allow it to cook for a few minutes depending upon the thickness of the salmon. The glaze should be starting to caramelize and brown. When the salmon is done, take out and set aside.
5. Toss the asparagus in olive oil until well coated, then season with sea salt. Put this on the grill on medium heat and cook for a couple minutes and set aside.
6. In a large mixing bowl, add the freshly steamed brown rice and slowly drizzle in the prepared seasoning sauce. With a slicing motion, mix the rice and seasoning together until well combined. Taste and season with salt if required.

7. Serve in a bowl with the seasoned brown rice and top it with the salmon and asparagus.

Add a fried or poached egg, some sauteed shiitake mushrooms or some diced avocado over the rice bowl, if desired.
Instead of asparagus, broccoli, spinach or kale may be used.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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