Sticky Miso Soy Glazed Salmon Bowls
Sticky Miso Soy Glazed Salmon Bowls
Ingredients
For the Salmon
- 1 1/2 pounds salmon, skin removed, cut into large cubes
- neutral oil, for searing, as needed
For the Glaze
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar, heaping
- 1 1/2 tablespoons miso paste
- 1 tablespoon sesame oil
- 1 1/2 teaspoons ginger, grated
- 2 garlic, small cloves, grated
- 2 tablespoons water, to 3 tablespoons
For the Bowls
- rice, cooked, as needed
- avocado, sliced, as needed
- edamame, shelled, cooked, as needed
- scallions, sliced, for garnish, as needed
- carrots, thinly sliced, as needed
- cucumbers, thinly sliced, as needed
For the Optional Spicy Drizzle
- 2 tablespoons kewpie mayo
- 1 teaspoon sriracha, to 2 teaspoons
Instructions
- 1
Place the cubed salmon into a glass dish. In a separate small bowl, whisk together the soy sauce, brown sugar, miso paste, sesame oil, grated ginger, grated garlic, and 2 to 3 tablespoons of water until well combined.
⏱️ 5 min
- 2
Pour the prepared glaze directly over the salmon in the glass dish. Use tongs to toss the salmon until it is evenly coated with the glaze.
⏱️ 2 min
- 3
Heat a large nonstick pan over medium-high heat. Add a small amount of neutral oil to the pan, just enough to lightly coat the bottom.
⏱️ 1 min
- 4
Once the pan is hot, add the marinated salmon cubes in a single layer. Immediately pour all the remaining glaze from the glass dish over the salmon in the pan.
⏱️ 1 min
- 5
Cook the salmon for about 6 to 8 minutes total, turning the cubes as they sear to ensure each side gets golden and caramelized. The glaze will bubble and reduce, thickening and coating the salmon in a glossy finish.
⏱️ 8 min
- 6
While the salmon cooks, prepare your bowls. Start by adding a bed of cooked rice to each bowl. Arrange the thinly sliced cucumbers, thinly sliced carrots, avocado slices, and cooked edamame around the rice.
⏱️ 5 min
- 7
Once the salmon is cooked and glazed, spoon the salmon and all the extra sticky glaze over the rice in each bowl.
⏱️ 1 min
- 8
For the optional spicy drizzle, combine the kewpie mayo and sriracha in a small bowl and mix well. Drizzle this spicy mayo over the salmon and toppings in each bowl, then garnish with sliced scallions.
⏱️ 3 min
- 9
Serve immediately and enjoy your Sticky Miso Soy Glazed Salmon Bowls!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Miso Soy Glazed Salmon Bowls
For the Salmon
- 1 1/2 pounds salmon, skin removed, cut into large cubes
- neutral oil, for searing, as needed
For the Glaze
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar, heaping
- 1 1/2 tablespoons miso paste
- 1 tablespoon sesame oil
- 1 1/2 teaspoons ginger, grated
- 2 garlic, small cloves, grated
- 2 tablespoons water, to 3 tablespoons
For the Bowls
- rice, cooked, as needed
- avocado, sliced, as needed
- edamame, shelled, cooked, as needed
- scallions, sliced, for garnish, as needed
- carrots, thinly sliced, as needed
- cucumbers, thinly sliced, as needed
For the Optional Spicy Drizzle
- 2 tablespoons kewpie mayo
- 1 teaspoon sriracha, to 2 teaspoons
Instructions
- 1
Place the cubed salmon into a glass dish. In a separate small bowl, whisk together the soy sauce, brown sugar, miso paste, sesame oil, grated ginger, grated garlic, and 2 to 3 tablespoons of water until well combined.
⏱️ 5 min - 2
Pour the prepared glaze directly over the salmon in the glass dish. Use tongs to toss the salmon until it is evenly coated with the glaze.
⏱️ 2 min - 3
Heat a large nonstick pan over medium-high heat. Add a small amount of neutral oil to the pan, just enough to lightly coat the bottom.
⏱️ 1 min - 4
Once the pan is hot, add the marinated salmon cubes in a single layer. Immediately pour all the remaining glaze from the glass dish over the salmon in the pan.
⏱️ 1 min - 5
Cook the salmon for about 6 to 8 minutes total, turning the cubes as they sear to ensure each side gets golden and caramelized. The glaze will bubble and reduce, thickening and coating the salmon in a glossy finish.
⏱️ 8 min - 6
While the salmon cooks, prepare your bowls. Start by adding a bed of cooked rice to each bowl. Arrange the thinly sliced cucumbers, thinly sliced carrots, avocado slices, and cooked edamame around the rice.
⏱️ 5 min - 7
Once the salmon is cooked and glazed, spoon the salmon and all the extra sticky glaze over the rice in each bowl.
⏱️ 1 min - 8
For the optional spicy drizzle, combine the kewpie mayo and sriracha in a small bowl and mix well. Drizzle this spicy mayo over the salmon and toppings in each bowl, then garnish with sliced scallions.
⏱️ 3 min - 9
Serve immediately and enjoy your Sticky Miso Soy Glazed Salmon Bowls!
⏱️ 1 min