Looking for a quick yet flavorful dinner to impress? This sticky miso salmon bowl is the perfect solution. The salmon is marinated in a mix of miso, honey, and grapefruit for a unique sweet-tangy finish, while broiling adds a perfect char.
Paired with buttery sushi rice and fresh scallions, it’s an easy-to-make, satisfying meal that balances elegance and comfort. Let’s break down the ingredients and steps to make this tasty bowl.
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 + 1 tablespoon grapefruit juice
- 4 (6- to 8-ounce) skinless salmon fillets, patted dry
- Salt and pepper, to taste
- 4 scallions, thinly sliced
- 1 tablespoon unsalted butter, cubed
- Kimchi, chile crisp, toasted nori sheets, cucumber, avocado, or radish (for serving, optional)
Directions:
- Rinse the Rice: Place the sushi rice in a medium bowl and cover with cool tap water. Gently stir the rice with your fingers, then drain the water. Repeat the rinsing process until the water runs clearer (usually 2-3 rinses).
- Cook the Rice: Drain the rice well and transfer it to a small or medium saucepan. Add 2¼ cups of cool water and bring it to a boil over medium-high heat. Stir the rice once to prevent sticking, then cover the container with a tight-fitting lid. Lower the heat and cook for 18 minutes without lifting the lid. (Set a timer!)
- Prepare the Miso Marinade: While the rice cooks, preheat the broiler to high and place a rack about 5 inches below the heat source. In a large bowl, whisk together the miso, honey, vegetable oil, ginger, grapefruit zest, and grapefruit juice. Season the salmon fillets lightly with salt, then place them into the marinade. Toss gently to coat the fillets and let them sit at room temperature while the rice finishes cooking.
- Steam the Rice: Once the rice has cooked, remove the pan from the heat and let it steam, covered, for 10 minutes to ensure a soft, fluffy texture.
- Broil the Salmon: Line a rimmed baking sheet with foil. Using tongs, place the salmon fillets on the tray, leaving any excess marinade on top of the fillets for extra flavor. Broil the salmon for about 5 minutes for medium-rare, or 7 minutes for medium, depending on your preference. The top of the fish should be glossy and slightly charred.
- Finish the Rice and Serve: Uncover the rice and stir in the sliced scallions and cubed butter. Season with salt and freshly ground pepper to taste. Fluff the rice gently with a spatula until each grain is coated in the buttery goodness. Serve the broiled salmon over the rice and top with any desired accompaniments, like kimchi, chile crisp, or fresh vegetables.
Conclusion:
This sticky miso salmon bowl elevates a simple weeknight dinner with bold, vibrant flavors. The sweet and savory miso marinade, paired with a zesty grapefruit kick, creates a mouthwatering glaze for the salmon, while the buttery rice complements the dish perfectly.
Whether you’re serving it for a family meal or a casual dinner for one, this recipe is sure to impress with its depth of flavor and simplicity.
