This recipe is crazy easy and so delicious! I usually pickle some cucumbers while I'm cooking the salmon to serve alongside it. I also usually sub orange zest for the grapefruit it calls for because we just don't really buy grapefruit and it's great. Enjoy!
Sticky Miso Salmon Bowl
By Andy Baraghani
Time: 35 minutes (Prep 10 minutes | Cook 25 minutes)
Yield: 4 servings
Ingredients
2 cups sushi rice
3 tablespoons white miso
2 tablespoons honey
1 tablespoon vegetable oil
1 tablespoon freshly grated ginger
2 teaspoons fresh grapefruit zest plus 1 tablespoon juice
4 (6- to 8-ounce) skinless salmon fillets, patted dry
Salt and pepper
4 scallions, thinly sliced
1 tablespoon unsalted butter, cubed
Any combination of kimchi, chile crisp, toasted nori sheets, and sliced cucumber, avocado, or radish, for serving
Step 1: Rinse the rice
Place the rice in a medium bowl and cover with cool water.
Use your fingers to gently stir the grains, loosening the excess starch.
Drain the water and repeat 2–3 times, until it looks a bit clearer.
Step 2: Cook the rice
Transfer the drained rice to a saucepan with a tight-fitting lid.
Pour in 2¼ cups of cold water and bring to a boil over medium-high heat. Stir once to prevent sticking.
Lower the heat, cover, and let the rice cook for 18 minutes without lifting the lid.
Step 3: Make the miso glaze
Move a rack to about 5 inches below your broiler and preheat the broiler to high.
In a large bowl, mix together the miso, honey, vegetable oil, ginger, grapefruit zest, and juice.
Season the salmon lightly with salt and pepper, then coat each fillet with the miso mixture.
Step 4: Broil the salmon
Line a baking sheet with foil and place the salmon on it (skin-side down if applicable).
Spoon any leftover glaze over the top.
Broil the salmon for 6–8 minutes, until it develops a caramelized, golden-brown crust.
Step 5: Finish the rice
After the rice is cooked, keep it covered for 10 minutes to steam.
Remove the lid, stir in the butter and scallions, and fluff gently until the butter is fully melted.
Step 6: Serve
Divide the rice into bowls and place the salmon on top.
Add any toppings you like, such as kimchi, chile crisp, nori, cucumber, avocado, or radish.