Miso Salmon Rice Bowl Recipe
Miso Salmon Rice Bowl delivers 33g protein and 766 calories per serving — a calorie-dense option with complete macros for strength training. Preps 4 servings on the stovetop with quick timing, making it an efficient lunch that covers 40%+ of daily protein in one meal. Ideal when you need both substantial calories and protein in a single dish.
Ingredients
- •Salmon(454g)
- •Ginger, Fresh Root(5g)
- •Miso Paste, White(30g)
- •Sesame Oil, Toasted(5g)
- •Soy Sauce, Low Sodium(15g)
- •Vinegar, Rice, Seasoned(10g)
- •Brown sugar(15g)
- •Ginger, Fresh Root(30g)
- •Green Onion (Scallion)
- •White Rice(480g)
- •Garlic
- •Avocado oil(15g)
- •Cucumber
- •Avocado
- •Furikake seasoning blend
Instructions
- 1In a small bowl, combine 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, spoon the marinade over each fillet, cover, and refrigerate for 1 hour.
- 2About 50 minutes into marinating, rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 2 cups water, grated ginger, white parts of the green onions, minced garlic, and avocado oil. Bring to a boil over medium-high heat, stirring occasionally—about 3–4 minutes until steam rises vigorously.
- 3Reduce the 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 and let sit covered for 2–3 minutes until the steam settles.
- 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.
- 5Broil the salmon 6–8 inches from the heat source for 10–12 minutes, until the edges are crisp and opaque and the flesh flakes easily with a fork when tested with a knife—internal temperature should reach 145°F.
- 6Fluff the cooked rice with a fork, then stir in the green parts of the green onions. Divide the rice evenly among 4 airtight containers while hot.
- 7Top each container of rice with one salmon fillet, then add sliced cucumber and sliced avocado to each bowl.
- 8Sprinkle each bowl with furikake seasoning and additional green onions, seal the containers, and refrigerate until ready to serve.
Nutrition — Per Serving
766
calories
33g
protein
22g
fat
- Carbohydrates
- 105g
- Saturated fat
- 4.4g
- Sodium
- 496 mg
- Dietary fiber
- 2.2g
4 servings per batch · ~265g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
Swap any ingredient and get recalculated macros instantly.
Set your goal to unlock — free, 30 secondsCommon questions
How much protein does Miso Salmon Rice Bowl have per serving?
Each serving delivers 33g of protein and 766 calories with 22g fat and 105g carbs. This is a carb-heavy, high-calorie option that works well for post-workout meals or muscle-building phases.
How long does Miso Salmon Rice Bowl take to prep?
Quick prep format yields 4 servings on the stovetop, allowing you to batch-prepare multiple bowls efficiently for lunches throughout the week.
Is Miso Salmon Rice Bowl good for muscle gain?
At 33g protein, 766 calories, and 105g carbs per serving, this bowl is well-suited for muscle gain phases where you need surplus calories and carbs to support training intensity. The high carbohydrate content is particularly useful for post-workout recovery.
