Are you looking for a quick meal that is packed with flavor yet, comes together in 15 minutes? This meal is for you! This quick miso salmon rice bowl is delicious, fresh, and so easy to make. This will definitely become a summer favorite.

WHY YOU SHOULD MAKE THIS DISH

This miso salmon rice bowl is divine. The salmon is cooked to perfection. the sauce is incredible. It’s an amazing dinner choice. I know there are people who don’t like fish, my husband being one of them. I am in the habit of changing up the dishes to make sure he enjoys them too! Just swap out the fish for chicken! As always, use this exact recipe or take some inspiration and go ahead and create your own dish, You’ll be so happy you did.

INGREDIENTS FOR MISO SALMON RICE BOWL

• 1 -1 1/2 lbs fresh salmon
• 2 cloves grated garlic
• 1 1/2 Tablespoon white miso
• 2 tablespoon tamari
• Kosher salt for seasoning
• 1 1/2 tablespoons of maple syrup
• 1 teaspoon white vinegar

PROCESS FOR MAKING THE MISO SALMON RICE BOWL

1. Turn your oven on broil. The rack should be the third from the top.
2. Prep your salmon by season well with kosher salt and black pepper.
3. place skin down on a foiled lined sheet pan with a little olive oil to prevent sticking.
4. Take your miso mixture and spread it all around the salmon.
5. Place into oven and broil for 5-7 minutes. depending on the thickness. The internal temperature should be around 130-135 degrees F. This temp will allow the fish to retain that moisture.

BUILDING YOUR RICE BOWL

1. I cook my basmati before I start my salmon. That way everything will finish pretty much at the same time, making this meal come together quickly.
2. Place the rice at the bottom of the bowl.
3. Next, add your salmon.
4. Sprinkle some shelled edamame, pickled onion, and black sesame seeds.
5. I also top it with a little more tamari for some extra saltiness:)

SOME OTHER TOPPING IDEAS FOR MISO SALMON RICE BOWL

1. Cutting up seaweed would add some great flavor to this dish.
2. sliced cucumber for an added freshness and crunch.
3. Peeled carrot.
4. Kimchi or sauerkraut
5. French fried onions for a “tempura” like topping.

HOW TO MEAL PREP THIS RECIPE

Even though this meal comes together pretty quickly it can still be meal prepped.

1. Make your rice in advance. Rice can last in the fridge in an air-tight container for about 4-6 days.
2. Make your miso sauce in advance and store it in the fridge until you are ready to use for salmon.
3. I would cook the salmon the day I’m using it so it’s nice and fresh. If you would like to prep the salmon then you can cook it according to this recipe and store it in an air-tight sealed container for about 4 days. You can save a little bit of the miso mixture so when you reheat it you can add a little more sauce.

HOW THE KIDS CAN HELP

As always I try and incorporate the kids into the kitchen. It is something they enjoy and I try and make an effort to help them feel independent and proud of making their own food.

1. Shelling the edamame. Yes, you can buy shelled edamame but I purposely buy the ones in the pod for the kids. It’s fun to pop them!
2. Measuring the rice for cooking. Kids love kitchen tools. That’s a fact of life. Measuring cups are fun for them to use and you can throw in a little math while you at it. Kids love that lol.
3. If you are meal prepping this recipe then pickling your red onion ahead of time is a must. That’s a great job for a child who is 5 or older. Equal parts water and vinegar. Sprinkle a little bit of sugar. Into the fridge for pickling. Simple.
4. Of course building, the bowl is the fun part. So many of my recipes are customizable. Why? Because I have kids/artists. They like to create and invent. I have at least 4 toppings for them to pick. I spread them on the counter and have them come with their bowls and pick and choose what they want. This is how to get your children to eat dinner:)