Crispy Rice Miso Salmon Bowl
Ingredients:
Crispy Rice Base
1.5 cups cooked rice (day-old works best)
1 tbsp sesame oil
1 tsp soy sauce
Miso-Glazed Salmon
2 (6 oz) salmon fillets
1 tbsp neutral oil
Miso Glaze:
2 tbsp white miso paste
2 tsp soy sauce
2 tsp honey or maple syrup
1 tsp grated ginger
1 tbsp Greek yogurt
1 tsp sesame oil
Toppings & Garnish
½ avocado, sliced
cucumber diced
Cilantro garnish
Cherry tomatoes
Sautéed shimeji mushrooms
2 tbsp green onion, chopped
Step by step:
Make the Crispy Rice
Flatten out on a big plate to air out and set in fridge for at least 15 minutes
Heat 1 tbsp sesame oil in a pan over medium heat.
Press the rice into the pan into a flat layer (~½ inch thick).
Pan-fry for 4-5 minutes on one side until golden & crispy.
Add tsp of soy sauce along the edges
Flip carefully and crisp the other side for another 3-4 minutes.
Once crispy, divide into two portions and set aside.
Make the Miso Salmon
Prepare the Glaze:
Mix miso paste, soy sauce, honey, ginger, Greek yogurt, and sesame oil in a bowl
Sear the Salmon:
Heat 1 tbsp oil in a pan over medium-high heat.
Pat salmon fillets dry with a paper towel (removes moisture = crispier sear)
Place salmon skin-side down (or presentation side down if skinless) and cook for 3-4 minutes.
Glaze & Finish Cooking:
Flip salmon and brush with the spicy miso glaze.
Lower heat to medium, cover, and cook for 2-3 more minutes until just cooked through.
If using skin-on salmon, flip it back skin-side down for 1 extra minute to crisp it up. When done, remove from pan
Tip: Deglaze the pan with 1 tbsp water or mirin at the end to create a glossy miso sauce!
With the extra sauce add in the shimeji mushroom and sautée until soft!
Assembly:
Place the crispy rice at the base of each bowl.
Top with miso salmon & shimeji mushrooms
Add sliced avocado & toppings
Sprinkle with scallions and cilantro
Drizzle extra miso sauce from the pan for extra flavor. ENJOY!!
