Umami Miso Salmon & Crispy Rice Protein Bowls

Umami-forward bowls are exploding on Pinterest, combining savory satisfaction with high-protein efficiency. This recipe features honey-miso glazed salmon baked to perfection alongside crispy pan-seared sushi rice for addictive texture. Quick-pickled cucumbers and creamy avocado balance the rich flavors for a complete, restaurant-quality meal at home.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 (6 oz) salmon fillets, skin-on
• 1 ½ cups sushi rice, rinsed
• 3 tbsp white miso paste
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 2 tbsp avocado oil
• 1 cucumber, thinly sliced
• ¼ cup rice vinegar (for pickling)
• 1 tsp sugar
• 1 avocado, sliced
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds
• Sea salt and black pepper

Instructions

1. Cook sushi rice according to package directions. Once cooked, spread on a baking sheet to cool slightly.
2. Whisk together miso paste, honey, 1 tbsp rice vinegar, soy sauce, and grated ginger. Brush generously over salmon fillets.
3. Preheat oven to 400°F (200°C). Place salmon on parchment-lined baking sheet. Bake for 12-15 minutes until flaky.
4. While salmon cooks, combine sliced cucumber with ¼ cup rice vinegar and sugar. Let quick-pickle for 10 minutes.
5. Heat avocado oil in large nonstick skillet over medium-high. Press cooled rice into ½-inch thick patties.
6. Pan-fry rice patties for 3-4 minutes per side until golden and crispy. Remove and cut into wedges.
7. Divide crispy rice among bowls. Top with miso salmon, breaking into large chunks.
8. Arrange pickled cucumbers and avocado slices around salmon. Garnish with green onions and sesame seeds.
9. Drizzle any remaining miso glaze over bowls. Season with sea salt and pepper to taste.

Chef's Note

For extra crispy rice, press it firmly into the skillet and don't move it for the first 3 minutes. The crust will release naturally when ready.

Make-Ahead Tips

Rice can be cooked 1 day ahead and refrigerated. Miso glaze keeps for 5 days in airtight container.

Substitutions

Use maple syrup instead of honey for vegan option. Brown rice works but won't get as crispy. Cod or tofu can replace salmon.