Miso Salmon Rice Bowl Recipe

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  1 lbs Salmon
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  1 tsp Ginger, Fresh Root
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  2 tbsp Miso Paste, White
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  1 tsp Sesame Oil, Toasted
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  1 tbsp Soy Sauce, Low Sodium
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  2 tsp Vinegar, Rice, Seasoned
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  1 tbsp Brown sugar
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  6 Green Onion (Scallion)(90g)
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  2 cup White Rice
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  1 Garlic(3g)
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  1 tbsp Avocado oil
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  2 Cucumber(402g)
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  1 Avocado(150g)
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  Furikake seasoning blend

Instructions

1. 1In a small bowl, whisk together the white miso paste, sesame oil, soy sauce, rice vinegar, brown sugar, and grated ginger until smooth. Pat the salmon dry, place skin side up in a shallow dish, and spoon the marinade over each fillet. Cover and refrigerate for 1 hour.
2. 2About 50 minutes into marinating, rinse the rice under cold water until the water runs clear. In a medium saucepan over medium-high heat, combine the rinsed rice, 2 cups water, grated ginger, the white parts of the green onions, minced garlic, and avocado oil. Bring to a boil, stirring occasionally—about 3–4 minutes until steam rises vigorously.
3. 3Reduce heat to low, cover with a tight-fitting lid, and cook for 18–20 minutes until the rice is tender and all liquid is absorbed. Remove from heat, keep covered, and let sit for 2–3 minutes until steam settles.
4. 4While the rice cooks, position an oven rack in the upper third and preheat the broiler to high. Remove the salmon from the marinade, letting excess drip off, and arrange skin side down on a rimmed baking sheet in a single layer.
5. 5Broil the salmon 6–8 inches from the heat source for 10–12 minutes until the edges are crisp and opaque, the flesh flakes easily with a fork, and internal temperature reaches 145°F.
6. 6Fluff the cooked rice with a fork and stir in the green parts of the green onions. Divide the rice evenly into 4 airtight containers while hot.
7. 7Top each container with one salmon fillet, then add sliced cucumber and sliced avocado to each bowl.
8. 8Sprinkle each bowl with furikake seasoning and additional green onions, seal the containers, and refrigerate until ready to serve.