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Salmon Bowls with Miso-Lemon Glaze and Fresh Toppings Recipe

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4.4 from 30 reviews

This vibrant Salmon Bowl recipe features tender cubes of salmon air fried to perfection with a savory-sweet miso-lemon glaze, served over fluffy sushi rice and accompanied by an array of fresh, crunchy toppings like cucumber, carrot, avocado, and kimchi. The dish is finished with a luscious miso-lemon butter sauce and garnished with scallions and furikake for an irresistibly flavorful and nutritious meal ready in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Rice

  • 2 cups sushi rice

Miso-Lemon Glaze

  • 3 tablespoons white miso
  • 2½ tablespoons honey
  • 1 tablespoon vegetable oil
  • 1 tablespoon freshly grated ginger
  • 1½ to 2 teaspoons lemon zest
  • 2 to 2½ teaspoons lemon juice

Salmon

  • 1½ pounds skinless salmon fillets, cut into cubes
  • Salt and pepper, to taste

Finishing Sauce

  • remaining glaze (about 6 tablespoons)
  • 1 tablespoon unsalted butter, cubed

Toppings

  • 4 scallions, thinly sliced
  • Edamame, shelled and cooked
  • Kimchi
  • Chili crisp
  • Toasted nori sheets
  • Sliced cucumber
  • Carrot
  • Avocado
  • Radish
  • Furikake

Instructions

  1. Cook the rice: Prepare 2 cups of sushi rice according to the package instructions until fluffy and cooked through, then set aside.
  2. Make the miso–lemon glaze: In a bowl, whisk together 3 tablespoons white miso, 2½ tablespoons honey, 1 tablespoon vegetable oil, 1 tablespoon freshly grated ginger, 1½ to 2 teaspoons lemon zest, and 2 to 2½ teaspoons lemon juice. Taste and adjust sweetness by adding more honey if needed. Reserve about 3 tablespoons of this glaze for the salmon.
  3. Prepare the salmon: Cut the skinless salmon fillets into bite-sized cubes. Lightly season with salt and pepper, then toss the cubes evenly with the reserved 3 tablespoons of miso-lemon glaze to coat.
  4. Air fry the salmon: Preheat your air fryer to 390°F (200°C). Arrange the glazed salmon cubes in a single layer in the air fryer basket. Air fry for 7–9 minutes, gently turning halfway through, until the salmon is lightly caramelized and cooked through.
  5. Finish the sauce: Pour the remaining miso-lemon glaze into a small pan, add 1 tablespoon cubed unsalted butter, and gently warm over low heat until the butter melts and the sauce becomes glossy.
  6. Assemble the bowls: Divide the cooked sushi rice evenly among four bowls. Top each bowl with the air-fried salmon cubes and your choice of toppings such as edamame, kimchi, chili crisp, toasted nori sheets, sliced cucumber, carrot, avocado, and radish. Spoon the warm miso-lemon butter sauce generously over the top. Garnish with thinly sliced scallions and a sprinkling of furikake. Serve immediately.

Notes

  • You can customize the toppings based on preference or seasonal availability.
  • Make sure not to overcrowd the air fryer basket to allow even cooking and caramelization of the salmon.
  • If you don’t have an air fryer, the salmon can be cooked under a broiler or in a hot skillet, but watch closely to avoid overcooking.
  • Use low-sodium miso if you want to reduce the salt content of the dish.
  • Leftover miso-lemon glaze can be stored in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Air Frying
  • Cuisine: Japanese
  • Diet: Low Fat

Find it online: https://allyumcooks.com/salmon-bowls-with-miso-lemon-glaze-and-fresh-toppings-recipe/