Miso-Glazed Salmon Bowls
20 min663 kcal each
Bite-sized salmon grilled in a miso-maple glaze over jasmine rice with furikake cucumbers, pickled onions and a creamy cashew-sriracha sauce. Ten minutes under the grill.
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Plan this recipeIngredients
for 4 servings- Salmon fillets, skinless680 g
- White miso2 tbsp
- Coconut aminos2 tbsp
- Rice vinegar3 tbsp
- Maple syrup2 tbsp
- Sesame oil1 tbsp
- Cashew butter64 g
- Garlic2 clove
- Sriracha1 tsp
- Water2 tbsp
- Jasmine rice, cooked316 g
- Cucumber300 g
- Furikake or sesame seeds2 tsp
- Red onion, pickled60 g
Method
Prep 10 min · cook 10 min- Cut the salmon into bite-sized pieces. Whisk the miso, coconut aminos, 1 tablespoon rice vinegar, 1 tablespoon maple and the sesame oil, and toss with the salmon.
- Spread on a lined tray and grill on high for about 8 minutes, until caramelised and cooked to your liking.
- Blend the cashew butter, 1 tablespoon rice vinegar, garlic, sriracha, the remaining maple and the water into a smooth sauce.
- Toss the cubed cucumber with the remaining vinegar and the furikake.
- Build bowls of rice, salmon and cucumber salad, then drizzle with cashew sauce and top with pickled onion.
- Keeps 3 days in the fridge with the sauce separate. Eat cold or warm the salmon and rice for 60 seconds.
Nutrition
per servingCal
663
Protein
41g
Carbs
43g
Fat
36g
Of 36g of fat per serving, 7.7g is saturated.
