Miso Salmon Rice Bowl
Seared miso-glazed salmon over warm rice, topped with soft-boiled egg, avocado, seaweed salad, pickled cabbage, and almonds. A vibrant, nutrient-dense bowl that comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 2 fillets (5 oz each) salmon fillets, skin-on
- 2 tbsp white miso paste
- 2 cups cooked sushi rice or short-grain white rice, warm
- 2 whole large eggs
- 1 whole ripe avocado
- ½ cup store-bought seaweed salad
- 1 cup total pickled red cabbage, sliced almonds, and mixed greens (assorted toppings)
Instructions
- 1
Bring a small pot of water to a boil. Gently lower in eggs and set a timer for 6 minutes until soft-boiled.
- 2
While eggs cook, pat salmon dry. Spread miso paste evenly on the flesh side of each fillet.
- 3
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 4
Place salmon skin-side down and sear 4 minutes without moving until skin crisps and miso caramelizes.
- 5
Divide warm rice between two bowls. Top each with a salmon fillet, a soft-boiled egg (peeled, halved), avocado slices, and seaweed salad.
- 6
Scatter pickled cabbage, almonds, and greens over the bowl. Serve immediately.
Tools you’ll need
- small pot
- 12-inch skillet
- spatula
- two bowls
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