40 min · 1 serving · @NYT Cooking
Sticky Miso Salmon Rice Bowl
Salmon glazed with miso, honey, ginger and grapefruit, broiled until glossy and charred, served over buttery scallion sushi rice.
Nutrition per serving
- 805 kcal
- 44 g protein
- 92 g carbs
- 29 g fat
Ingredients
- 100 g sushi rice
- 135 ml water
- ¾ tbsp white miso
- ½ tbsp honey
- ¾ tsp vegetable oil
- ¾ tsp freshly grated ginger
- ½ tsp grapefruit zest
- ¾ tsp grapefruit juice
- 170 g skinless salmon fillet
- 1 scallion, thinly sliced
- ¾ tsp unsalted butter
- 1 pinch salt
- 1 pinch black pepper
Steps
- Rinse the rice until the water runs nearly clear, then bring it to a boil with the water, cover and cook on low for 18 minutes.
- Whisk the miso, honey, oil, ginger, grapefruit zest and juice, lightly salt the salmon and coat it in the mixture.
- Take the rice off the heat and let it steam, covered, for 10 minutes.
- Broil the salmon on a foil-lined tray with the marinade spread on top for 5-7 minutes until glossy and charred.
- Fluff the rice with the scallion, butter, salt and pepper and top with the salmon, plus cucumber, avocado or kimchi if you like.
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