Japanese Miso-Glazed Cottage Cheese Donburi

Ingredients

• 4 6 oz fillets salmon fillets, skin removed
• 4 tbsp white miso paste
• 3 tbsp coconut aminos
• 2 tbsp rice vinegar
• 2 tbsp mirin
• 1 tbsp fresh ginger, grated
• 2 tbsp avocado oil
• 2 cups short-grain white rice
• 2 cups cottage cheese
• 1.5 cups shelled edamame
• 3 Persian cucumbers, thinly sliced
• 4 scallions, thinly sliced
• 3 tbsp toasted pumpkin seeds(optional)
• 1 sheet nori sheets, cut into thin strips(optional)

Instructions

1. 1

   Rinse the rice until the water runs clear, then cook it in 2.5 cups water in a covered pot: bring to a boil, reduce to low, and simmer 15 minutes. Rest off heat, covered, 10 minutes.

2. 2

   Whisk the miso paste, coconut aminos, rice vinegar, mirin, and grated ginger into a smooth glaze.

3. 3

   Pat the salmon dry and brush each fillet generously with the glaze. Reserve 2 tbsp of glaze for finishing.

4. 4

   Heat the avocado oil in an ovenproof skillet over medium-high heat. Sear the salmon glazed-side down 3 minutes until deeply caramelized, then flip, sear 2 minutes more, and transfer the skillet to a 400°F oven for 6-8 minutes until the salmon flakes easily.

5. 5

   While the salmon roasts, steam the edamame in salted boiling water for 4 minutes and drain. Toss the cucumber slices with a splash of rice vinegar and a pinch of salt.

6. 6

   Warm the reserved glaze in a small pan for 30 seconds until slightly thickened.

7. 7

   To build each bowl: spoon rice into the base, add a generous scoop of cottage cheese alongside it, and top with a glazed salmon fillet. Arrange edamame and pickled cucumber around the edges.

8. 8

   Drizzle the warmed glaze over each bowl and finish with scallions, nori strips, and toasted pumpkin seeds. Serve immediately.