Miso Butter Salmon Rice Bowl

A balanced salmon rice bowl with miso butter glaze, tender greens, and quick pickled cucumber.

Introduction

Miso Butter Salmon Rice Bowl is designed to feel polished without becoming complicated. The recipe leans on a short ingredient list, clear layering of flavor, and a restrained finish so the final dish tastes composed rather than crowded.

Ingredients

• 2 salmon fillets (about 150 g each)
• 2 cups cooked short-grain rice, warm
• 1 tbsp white miso
• 1 tbsp unsalted butter, softened
• 1 tsp soy sauce
• 1 tsp honey
• 1 tsp rice vinegar
• 1 small cucumber, thinly sliced
• 1 cup baby spinach
• 1 tsp neutral oil
• 1 scallion, thinly sliced
• 1 tsp sesame seeds
• Salt and black pepper

Instructions

1. Stir the miso, butter, soy sauce, and honey into a smooth glaze. Toss the cucumber with rice vinegar and a pinch of salt, then let it stand while you cook the salmon.
2. Pat the salmon dry and season lightly with pepper. Heat the oil in a skillet over medium heat, cook the salmon for 3 to 4 minutes on the first side, flip, and brush with the miso butter glaze. Cook 2 to 3 minutes more until just done.
3. Add the spinach to the pan for the final 30 seconds so it softens gently in the residual heat.
4. Divide the warm rice between bowls. Top with spinach, glazed salmon, and pickled cucumber.
5. Finish with scallion and sesame seeds, then spoon any extra glaze from the pan over the bowls before serving.

Tips

• Use steelhead trout if salmon is unavailable.
• A soft-boiled egg makes the bowl more substantial.
• Keep the heat moderate so the miso glaze does not scorch.