These Miso Salmon Bowls are made with an umami rich miso marinade, and topped with fresh veggies and spicy wasabi mayo. They’re packed with flavor and make an easy lunch or dinner meal for four.
These Miso Salmon Bowls are like a deconstructed baked sushi roll packed with cucumbers, sesame seeds, salmon, and creamy avocado. The wasabi mayo adds that addicting tingly spice that you get when eating sushi, and the salmon is perfectly moist and flakey.
These bowls are easily customizable, so feel free to add whatever veggies and toppings you like. Whether that’s shredded carrots or thinly sliced cabbage, the choice is yours!
For more fish and seafood recipes, try our Ancho Chile Shrimp Tacos and these Herbed Tuna Salad Sandwiches.
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Why You’ll Love This Recipe
- Ready in 1 hour: While the salmon is marinating, you’ll have plenty of time to prep your rice and other ingredients. Once that’s done, all you need to do is cook the salmon which takes less than 15 minutes.
- Healthy-ish: This is a great dish for getting in all those omega-3s. Plus, it’s paired with hydrating cucumbers and fresh avocado.
- Wasabi Mayo: For those that love that classic zing from wasabi paste, the spicy mayo topping won’t disappoint!
Ingredient Notes
Ingredient quantities are listed in the recipe card at the bottom of the post. Here you’ll find notes on why we chose certain ingredients as well as any substitutions.
- Salmon: We use Atlantic salmon for these bowls and always ask the fish monger at the grocery store to cut the skin off beforehand.
- Miso Paste: This recipe uses white miso for the marinade which has a sweeter, more mild flavor than red miso.
- Soy-Sauce: We use low-sodium soy sauce for the marinade.
- Mirin: You should be able to find this Japanese cooking wine near the soy sauce at a well-stocked grocery store. Alternatively, you can find it at an Asian market or online.
- Toasted Sesame Oil: This adds a bit of toasted nuttiness to the marinade.
- Honey: To balance out the flavors.
- Kewpie Mayo: The only option when making asian-inspired dishes! It’s much creamier than regular mayo and has a distinct savory flavor that American mayo just can’t compare to. Stick to the good stuff!
- Wasabi Paste: Make sure you’re getting “paste” and not “sauce”. We’ve made that mistake before and it’s not the same thing.
- Lemon Juice: Just a little bit to thin out the mayo. You can also substitute it with water.
- White Rice: You’ll need 4 cups of cooked rice or enough to feed 4 people. For a more fiber-rich option, you can use brown rice instead.
- Avocado: You’ll need 1 thinly sliced avocado for topping.
- English Cucumbers: If you only have regular cucumbers on hand, peel them before slicing.
- Sesame Seeds: We use a combination of black and white sesame seeds.
- Green Onion: For topping.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
STEP 1: Marinate the salmon. Whisk together the miso paste and hot water until dissolved then mix in the rest of the ingredients. Cut the salmon into chunks and toss them in the miso marinade. Marinate in the fridge for at least 30 minutes.
STEP 2: Prep your toppings and rice. While the salmon is marinating, make the wasabi mayo and prep the rice and toppings.
STEP 3: Bake. Arrange the salmon chunks onto a foil covered baking sheet and bake for 10 minutes at 400°F (205°C). Turn on the broiler and cook for 2 minutes until browned.
STEP 4: Assemble the miso salmon bowls. Top the rice with salmon and add the cucumber, avocado, green onions, and black and white sesame seeds. Drizzle with wasabi mayo.
Expert Tips
- Mix the miso with the hot water first. Don’t skip this step before adding the rest of the marinade ingredients. The hot water helps to dissolve the miso paste so it mixes evenly and smoothly.
- Cut the green onion at an angle. If you want the same shard-like appearance of the green onions, cut them at a near vertical angle when slicing.
FAQ
Yes. Thread the marinated salmon chunks onto skewers and grill on both sides until cooked through.
Once cooked, the salmon should be opaque and should easily flake with a fork.
Storage
Store the cooked and fully cooled salmon separately from the rest of the ingredients and keep in an airtight container in the fridge for 1-2 days.
If you tried this recipe, let us know how it turned out for you! Leave a star rating and review below and tag us on Instagram @fancifuleats so we can see your amazing kitchen creations!
Print📖 Recipe
Miso Salmon Bowls with Wasabi Mayo
- Prep Time: 48 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Japanese-Inspired
Description
These Miso Salmon Bowls are made with an umami rich miso marinade, and topped with fresh veggies and spicy wasabi mayo. They’re packed with flavor and make an easy lunch or dinner meal for four.
Ingredients
Miso Salmon:
- 2 tbsp white miso
- 2 tbsp hot water
- 2 tbsp low-sodium soy sauce
- 1 tbsp mirin
- 1 tbsp toasted sesame oil
- 2 tsp honey
- 1 pound (454 g) skinless salmon fillet
Wasabi Mayo:
- 4 tbsp kewpie mayo
- 1 ½ tsp wasabi paste
- ½ tsp lemon juice
For Assembly:
- 4 cups cooked white rice
- 1 avocado, sliced
- ½ English cucumber, sliced
- Black and white sesame seeds
- Green onions, sliced
Instructions
- In a large bowl, whisk together the miso and hot water until dissolved. Add the soy sauce, mirin, sesame oil, and honey and whisk until well combined.
- Cut the salmon into 1-inch (2.5 cm) chunks and add to the bowl of miso marinade. Toss to coat then cover with plastic wrap and marinate in the fridge for at least 30 minutes or up to 1 hour.
- Meanwhile, make the wasabi mayo by combining the kewpie mayo, wasabi paste, and lemon juice in a small bowl. Refrigerate until ready to serve.
- Preheat the oven to 400°F (205°C) and cover a large baking pan with foil. This is also a good time to cook the rice and prep the toppings while the salmon is still marinating.
- Arrange the salmon chunks on the prepared baking sheet and discard any excess marinade. Bake for 10 minutes until cooked through. Turn on the broiler and cook for 2 minutes until browned on the outside. Keep an eye on it so it doesn’t burn.
- Assemble the bowls by placing the salmon chunks on top of the rice. Top with sliced avocado, cucumber slices, sesame seeds, and green onions. Finish it off with a drizzle of the wasabi mayo.
Notes
The white rice can be substituted with brown rice or sushi rice.
If you’re scaling the recipe up, just note that the gram measurement of the salmon does not automatically increase when using the scale feature.
Storing: Cool the salmon to room temperature before storing in an airtight container and refrigerating for 1-2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 656
- Sugar: 6 g
- Sodium: 480.7 mg
- Fat: 28.1 g
- Carbohydrates: 66.7 g
- Fiber: 3.1 g
- Protein: 29.5 g
Keywords: miso salmon bowls, salmon with wasabi mayo
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