Sticky Miso Salmon Bowl

Course: Main

Cuisine: Korean

Keyword: Bowls, Easy, Salmon

Prep Time: 10

Cook Time: 25

Servings:

Calories: 703kcal

Author: Marilyn

White miso, honey, ginger, and grapefruit make a quick glaze for salmon fillets. Broil the fish until the edges char, then serve over buttery sushi rice with green onions, cucumber, kimchi, and chile crisp.

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Ingredients

2 cups sushi rice
3 tablespoons white miso
2 tablespoons honey
1 tablespoon vegetable oil
1 tablespoon freshly grated ginger
2 teaspoons fresh grapefruit zest from 1 grapefruit
1 tablespoon grapefruit juice from 1 grapefruit
4 skinless salmon fillets, patted dry 6 to 8 ounces each
Kosher salt and ground black pepper
4 green onions, thinly sliced
1 tablespoon unsalted butter, cubed
Any combination of kimchi, chile crisp, toasted nori sheets, sliced cucumber, avocado, radish, or sesame seeds for serving

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Instructions

In a medium bowl, add the rice and fill with cool tap water. Gently run your fingers through the rice, gently, to loosen the starch. Dump out as much water as you can and repeat until the water runs more clear, about two to three more rinses.
Drain the rice and transfer to a medium saucepan with a tight-fitting lid. Pour in 2 1/4 cups cool water and bring to a boil over medium-high. Stir the rice, then cover and decrease heat to low. Cook without lifting the lid for 18 minutes.
Meanwhile, place a rack about 5 inches from the broiler. Set the broiler to high.
In a large bowl, whisk the miso, honey, oil, ginger and grapefruit zest and juice in a large bowl. Season the salmon lightly with salt and add to the bowl. Gently toss to coat. Marinate at room temperature until the rice is done.
Remove the pot of rice from the heat and let steam, covered, for 10 minutes.
Using tongs, arrange the salmon on a foil-lined rimmed sheet tray. Do not drain the marinade from the salmon. Spread any excess marinade on top of the fillets. Broil the salmon until glossy and charred in most spots, about 5 minutes for medium-rare or 7 minutes for medium.
Uncover the rice and add the green onions and butter. Season with salt and pepper. Fluff the rice with a rubber spatula until each grain is coated with butter. Serve the salmon over the rice and add any of the toppings you desire.
Divide the rice between bowls and serve the salmon filets over the top. Serve with additional toppings, as desired.

Notes

The nutritional calculations do not include optional additional toppings you may add to the rice bowl.

Nutrition