Description
Delicious and nutritious Miso Glazed Salmon Bowls featuring tender baked salmon coated in a savory-sweet miso glaze, served over fluffy rice and topped with fresh cucumber, creamy avocado, pickled red onions, and a spicy cashew drizzle for an unforgettable flavor experience.
Ingredients
Miso Glaze
- 2 Tablespoons white miso paste
- 1 Tablespoon soy sauce (tamari or coconut aminos work great, too!)
- 1 Tablespoon maple syrup
- 1 Tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 16-20 ounces skinless salmon, cut into cubes
Spicy Cashew Drizzle
- 2 Tablespoons cashew butter
- 1/2 Tablespoon rice vinegar
- 1/2 teaspoon garlic powder
- 1 teaspoon sriracha (more or less to taste)
- 1 1/2 teaspoons maple syrup
- 1/4 cup water (to thin to desired consistency)
Bowls
- 2 cups cooked rice
- 1 English cucumber, sliced
- 1 avocado, sliced
- Pickled red onions
- Sesame seeds
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit to prepare for baking the salmon.
- Make Glaze: In a bowl, whisk together the miso paste, soy sauce, maple syrup, rice wine vinegar, and sesame oil until smooth and well combined.
- Toss Salmon: Place the cubed salmon in a medium bowl and pour the miso glaze over it. Gently stir to evenly coat all salmon pieces with the glaze.
- Put Salmon on Baking Sheet: Arrange the glazed salmon cubes evenly in a single layer on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Bake Salmon: Bake the salmon in the preheated oven for 10 minutes, allowing it to cook through and absorb the glaze flavors.
- Whisk Sauce Ingredients: While the salmon bakes, combine cashew butter, rice vinegar, garlic powder, sriracha, and maple syrup in a small bowl. Whisk together until smooth.
- Add Water to Sauce: Gradually add water a few tablespoons at a time to the cashew sauce, whisking to achieve a thin, drizzly consistency perfect for topping the bowls.
- Broil Salmon: After 10 minutes baking, switch the oven setting to broil. Broil the salmon for approximately 5 minutes, until the surface is browned and slightly crispy in spots.
- Assemble Bowls: Divide cooked rice evenly among four serving bowls, about 1/2 cup per bowl. Top each with salmon cubes, sliced cucumber, avocado slices, and pickled red onions.
- Add Sauce and Seeds: Drizzle the spicy cashew sauce generously over the assembled ingredients, then sprinkle a pinch of sesame seeds on top for added texture and flavor.
- Serve and Enjoy: Serve the bowls immediately while the salmon remains warm and the sauce fresh. Enjoy a balanced and flavorful meal!
Notes
- Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
- Adjust sriracha in the cashew drizzle to manage spice levels to your preference.
- Salmon cubes can be swapped for fillets if preferred, adjust baking time accordingly.
- Leftover bowls store well in the fridge for 2 days but are best enjoyed fresh.
- Pickled red onions can be homemade or store-bought for convenience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese-inspired
