Miso salmon rice bowl
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
An easy weeknight meal with sticky marinated salmon, dressed avocado, rice and a lively sriracha mayo to top it all.
Each serving provides 722 kcal, 31.6g protein, 23.7g carbohydrate (of which 4.8g sugars), 53.8g fat (of which 11g saturates), 6.9g fibre and 1.7g salt.
Ingredients
- 1 tbsp white miso paste
- 1 tbsp mirin
- ½ tbsp maple syrup
- 2 salmon fillets
- 120g/4¼oz jasmine rice
- 2 large ripe avocados
- 1 tsp rice vinegar
- 1 tsp sesame seeds, toasted
- ½ tsp toasted sesame oil
- 1 tbsp light mayonnaise
- 1 tbsp sriracha
- sea salt flakes
Method
In a small baking dish – just big enough for the two salmon fillets to sit comfortably with about 2.5cm/1in of space between them – whisk together the miso paste, mirin and maple syrup to make a smooth marinade. Add the salmon fillets and turn them over in the marinade so they’re well coated, then leave them to marinate, skin-side up, while the preheats to 200C/180C Fan/Gas 6.
Cook the jasmine rice as per the packet instructions.
Turn the salmon fillets over so they are skin-side down, then bake for 10 minutes.
Meanwhile, peel and de-seed the avocado, using a spoon to scoop large pieces into a bowl. Add the rice vinegar, sesame seeds, sesame oil and a very generous pinch of sea salt flakes. Toss everything together so the avocado has broken down a little and taken on the flavours of the marinade.
In a separate small bowl, stir together the mayonnaise and sriracha until smooth. The sriracha should break down the bonds in the mayonnaise to make a drizzling consistency.
Serve the salmon fillets with the rice and the smashed avocado, with a generous drizzle of the sriracha mayo over the bowl.
Recipe tips
You can cook the salmon in the air fryer. Cook at 190C for 5 minutes or until it's just cooked through.
Of course you can use this as a base bowl to add extra veg like broccoli, asparagus, or a crunchy cucumber salad.
