Salmon Miso Butter Rice Bowl

Ingredients

• 2 fillets Salmon fillets
• 2 cups Cooked white rice
• 1.5 tbsp White miso paste
• 2 tbsp Butter
• 1 tbsp Soy sauce
• 2 tbsp Mayonnaise
• 1 tsp Rice vinegar(optional)
• 1 tsp Sesame oil(optional)
• 2 stalks Green onions(optional)
• 0.25 tsp Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Pat salmon dry and season lightly with black pepper. Chop green onions. Warm the cooked rice in a microwave or small pot until hot.

2. 2

   Cook (15 minutes): In a small bowl, stir miso paste with butter (and sesame oil if using) until it forms a thick paste. Heat a nonstick skillet over medium-high heat, add salmon skin-side down if applicable, and cook 4–5 minutes. Flip, spread miso-butter over the top, and cook 3–5 minutes more until the salmon flakes easily.

3. 3

   Make the soy-mayo drizzle (during the last 2–3 minutes): Mix mayonnaise with soy sauce and rice vinegar (if using).

4. 4

   Assemble: Spoon warm rice into two bowls, top with salmon, drizzle with soy-mayo, and finish with green onions.