Japanese Miso Salmon Rice Bowl

Ingredients

• 5 oz Salmon fillet
• 3/4 cup Cooked short-grain rice
• 1 tbsp White miso paste
• 1 tsp Soy sauce(optional)
• 1 tsp Honey (or maple syrup)(optional)
• 1 tsp Rice vinegar(optional)
• 1/2 cup Cucumber, thinly sliced
• 1 tbsp Green onions, sliced
• 1 tsp Neutral oil
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Pat salmon dry and season lightly with black pepper (optional).

2. 2

   Mix miso, soy sauce (if using), honey/maple (if using), and rice vinegar (if using) into a thick paste.

3. 3

   Heat a skillet over medium heat with a small amount of oil. Place salmon skin-side down (if applicable) and cook 3–4 minutes.

4. 4

   Flip and brush generously with the miso glaze. Cook 3–5 minutes more until just cooked through.

5. 5

   In a bowl, toss cucumber with a splash of rice vinegar (optional) and a pinch of salt (optional).

6. 6

   Assemble: add rice to a bowl, top with glazed salmon, then add cucumber and green onions.