Miso Maple Glazed Salmon Rice Bowl

Miso Maple Glazed Salmon Rice Bowl


The Rice Bowl is the epitome of Asian comfort food and this recipe takes Canadian and Japanese flavours and puts them together in this beautiful marriage of sweet caramelized maple syrup and savoury umami-rich red miso. Paired with the fragrant sesame seasoned brown rice and some simple grilled asparagus, this is happiness in a bowl.

You will need:

  • 1 tablespoon red miso paste
  • 1 teaspoon mirin
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon grated ginger juice
  • 2 tablespoons maple syrup

Whisk into a smooth paste and set aside.

For the rice seasoning:

  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 3 tablespoons sesame oil
  • 2 tablespoons roasted black sesame seeds (or regular sesame seeds)
  • a dash of honey if you prefer

Mix together in a container and set aside.

The rest:

  • a bunch of fresh asparagus
  • olive oil
  • kosher salt
  • 2 cups cooked brown short grain rice
  • 2 portions of salmon fillet

Start by preheating the broiler. On the stove, heat a large skillet on high heat with a couple tablespoons of canola oil. When it starts to smoke, add the salmon. Cook on the heat until the edges start to turn opaque, then spoon on the glaze. You will only need about a couple tablespoons per piece. Once the glaze is on the salmon, immediately put under the broiler (about 7-8 inches above the salmon). Depending on the thickness of the salmon, you will only have to leave it cook for about 3-4 minutes. At this point, the glaze should be starting to caramelize and brown. When the salmon is done, take out and set aside.

For the asparagus, simply toss in olive oil til coated then season with kosher salt. Put on the grill on medium heat and cook for a couple minutes until lightly coloured. Take off the grill and set aside.

In a large mixing bowl, add the freshly steamed brown rice and slowly drizzle in the seasoning sauce. With a slicing motion, mix the rice and seasoning together until well combined. Taste and season with salt if you need to.

To serve, simply arrange the salmon and asparagus on the bowl of seasoned sesame rice. If you like, you can also add a fried or poached egg, some sauteed shiitake mushrooms or some diced avocado. Be creative and have fun in the kitchen!

 

One Response to Miso Maple Glazed Salmon Rice Bowl

  1. Naomi says:

    Hi Jay,

    I made the salmon portion of this recipe. I’m always trying out recipes for salmon, and this one is now my favorite.

    I recently bought a Le Creuset skillet and I’m learning how to use it (it’s so different from using Teflon pans). I have not had great success with cooking meats in it, so I probably would have never tried something as delicate as fish in it. But you have never steered me wrong, Jay. So I took a leap of faith, followed your directions, and ended up with a very delicious dinner.

    Thanks again for a very fine recipe!

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