Miso Salmon Bowl
By Charlie
Published April 4, 2026
This Miso Salmon Bowl is inspired by the Miso-Glazed Salmon Bowl from Sweetgreen. Tasty and healthy, this rice bowl is worth the effort.
Why This Recipe Works
- The miso glaze is light on purpose. The thin miso, mirin, and maple syrup coating adds a balance of salty, sweet, and savory without overpowering the bowl.
- Broiling the salmon at the end of cooking causes the glaze to caramelize slightly, adding to the flavor.
- Using a lightly-seasoned or neutral rice allows it to work as a blank canvas, absorbing the flavors of the cashew dressing, avocado, and glazed salmon.
- The pickled onions add acidity and brightness to the dish, while the crispy onions or wonton chips bring a crunchy texture.
- Avocado and cashew dressing add a creamy body without using any dairy.
Miso Salmon Bowl
Ingredients
Miso-Glazed Salmon
- 1 lb salmon fillet
- 3 tbsp white miso
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp maple syrup
- 2 tsp rice vinegar
- 1 tsp sesame oil
Seasoned Rice
- 2 cups medium-grain wild or white rice
- 1 tsp rice vinegar
- 1/4 tsp salt
Nori-Sesame Seasoning
- 2 tbsp toasted sesame seeds
- 1 sheet nori, crumbled or cut into ¼-inch pieces
- ½ tsp sugar
- ¼ tsp salt
Toppings
- ¼ cup pickled red onions
- ½ cucumber, sliced into ½-inch cubes
- 1 avocado, thinly sliced
- ¼ cup crispy onions or wonton strips
- ½ cup spicy cashew dressing (see recipe link in Notes section below)
Instructions
Miso-Glazed Salmon
- Whisk together the white miso, soy sauce, mirin, maple syrup, rice vinegar, and sesame oil.
- Brush the glaze onto the salmon and marinate the fillet in the refrigerator for 20 minutes.
- Preheat the oven to 400F/205C. Prepare a baking sheet by covering it with aluminum foil. Bake the fillet at 400F for 8 minutes.
- Increase the temperature to 500F/260C and place the fillet near the top of the oven to broil for 2 minutes.
Seasoned Rice
- Cook the rice per package instructions.
- Toss the cooked rice in the rice vinegar and salt.
- Add 1 cup of rice to each bowl and top with half of the salmon fillet each.
Nori-Sesame Seasoning
- Whisk together the sesame seeds, nori, sugar, and salt. Sprinkle on top of the bowl.
Toppings
- Add the pickled red onions, cucumber, avocado, crispy onions or wonton strips, and spicy cashew dressing to the bowl and serve.
Notes
- See the recipe for our Spicy Cashew Dressing.
Frequently Asked Questions
Can I use a different fish or meat in place of salmon?
Yes, steelhead trout can work as a close substitute. Chicken thighs can also be used as a non-fish substitute.
Do I need to use white miso?
White miso has a milder and slightly sweeter flavor than red miso, so I recommend using white miso if possible. If you do use red miso, I advise using a smaller amount, as the flavor can easily overpower the other flavors in the bowl.
Can I make the dressing ahead of time?
Yes, the spicy cashew dressing stores well in the refrigerator for up to 5 days. If the dressing becomes slightly thicker or dehydrated, you can add 1-2 tbsp water and mix until incorporated.
How can I meal prep this bowl?
I recommend storing the contents separately (salmon, rice, dressing, seasoning). Take care not to overcook the salmon and rice when reheating. Slice the avocado and add the pickled onions, cucumber, and crispy onions or wonton strips just before serving.
This is an amazing recipe and it really doesn’t take that long. I would not have expected pickled red onions to work as well as they did. Absolutely gourmet!
Wonderful flavors! I highly recommend this recipe. Followed the steps exactly, and found it easy to make. Sauce and salmon glaze are delicious!