The Best Salmon Bowl You’ll Ever Make | Sticky Miso Salmon | Andy Baraghani | NYT Cooking

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lighter in calories and flavor.

salmon fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is lower in calories and provides a plant-based option.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index.

edamame

🥗Healthier: green peas

💰Cheaper: frozen peas

Green peas are more accessible and affordable.

Rinse the short grain rice a few times to remove excess starch until the water becomes clearer.

In a medium saucepan, add the rinsed rice and 2 and 1/4 cups of water, level the rice, and bring to a simmer.

Once simmering, stir the rice, reduce the heat to low, and cover to steam for 18 minutes.

Prepare the marinade by combining white miso, honey, neutral oil, 1 tablespoon of grated ginger, 2 teaspoons of grapefruit zest, and 1 tablespoon of grapefruit juice in a bowl and whisk until smooth.

Lightly salt the salmon fillets and place them on a foil-lined baking sheet, dividing the marinade evenly over each fillet.

Place the salmon under the broiler for 5 to 7 minutes, watching for caramelization on top.

After the rice has steamed for 18 minutes, turn off the heat and let it sit covered to continue cooking.

Add 1 tablespoon of butter to the rice along with 4 chopped scallions, and season with salt and pepper, mixing gently to combine.

Once the salmon is cooked and caramelized, prepare toppings like avocado, cucumber, and radishes for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens