Miso Glazed Salmon Rice Bowls

Tender roasted salmon is brushed with a savory-sweet miso, soy sauce, and honey glaze, then served over fluffy rice with cool cucumber and creamy avocado for a balanced weeknight bowl.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 cups long-grain white rice
• 2.25 cups water
• 1.5 pounds skinless salmon fillets
• 3 tablespoons white or yellow miso
• 2 tablespoons low-sodium soy sauce
• 1.5 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 medium english cucumber
• 2 medium avocados
• 2 medium scallions
• 1 tablespoon sesame seeds

Cooking instructions

1. Heat the oven to 425°F. Line a rimmed baking sheet with parchment. Rinse the rice until the water runs mostly clear, then combine it with the water in a saucepan. Bring to a boil, cover, reduce the heat to low, and simmer until the water is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. (about 23 min) — 425°F oven; low stovetop heat
2. While the rice cooks, whisk the miso, soy sauce, honey, rice vinegar, and sesame oil in a small bowl until smooth. (about 3 min)
3. Pat the salmon dry and place it on the prepared baking sheet. Brush generously with the glaze, reserving about 2 tablespoons for serving. (about 3 min)
4. Roast the salmon until the thickest part flakes easily and reaches 145°F, 10 to 14 minutes depending on thickness. If desired, broil for 1 to 2 minutes at the end for deeper browning, watching closely so the glaze does not burn. (about 14 min) — 425°F; broil optional
5. Slice the cucumber, dice the avocado, and thinly slice the scallions while the salmon roasts. (about 5 min)
6. Fluff the rice and divide it among four bowls. Top with salmon, cucumber, avocado, and scallions. Drizzle with the reserved glaze and sprinkle with sesame seeds. Serve immediately. (about 3 min)