This miso mayo salmon rice bowl is satisfying without being heavy: seared salmon, crisp roasted cauliflower, edamame, creamy avocado, and a sweet-savory miso mayo that ties it all together. This is the bowl I make over and over, especially when I’m craving something nourishing and slightly indulgent.
This is less a recipe and more a concept. It’s about making your life easier and prepping most of it in advance. It’s about using whatever’s in your fridge, packing it with as much protein as possible, drizzling it with a creamy miso dressing, and calling it dinner.
It’s my personal opinion that rice is the perfect canvas for a dish. Think about it: it’s neutral in flavor – which means it goes with everything and absorbs whatever flavors you impart it with – and it’s versatile, which means it can be paired with a variety of foods and can be as simple or as complex as you want it to be. No wonder it’s a culinary staple.
And rice is more than just a bland canvas, it’s full of benefits. It’s a good source of carbohydrates, providing the body with energy. Both white and brown rice varieties contain essential vitamins and minerals (brown rice generally offers more fiber and nutrients, but I just love white rice). And it can also contribute to blood sugar regulation and may even play a role in reducing the risk of certain chronic diseases.
So this bowl starts with rice. Everything from there is up to you. I like using it as an opportunity to inch a litter closer to hitting my daily protein goal. With that in mind, I think adding good sources of protein, healthy fats, and fiber is the way to go. In the end you have a very well-balanced meal that’s not boring or bland or that demands too much time or effort.
Perfectly Seared Salmon
The salmon is arguably the star of the dish, so you want it to be perfect. You want it to be golden and crisp on the outside and juicy on the inside. Begin by generously seasoning your salmon fillet with salt and pepper. Then heat the oil in a nonstick skillet over medium-high heat until hot and shimmering. These two elements are crucial: nonstick skillet + hot and shimmering = perfect sear.
Add the salmon fillet and allow it to cook until golden and crisp, about 4 minutes. Let it cook, untouched, until it creates that lovely, flavorful golden crust. Then carefully flip the fillet and reduce the heat to medium. Continue cooking until done to your liking, about 4 to 5 minutes.
Miso Mayo Sauce
I’m a big fan of Emily Mariko’s salmon bowl and have made it many times. I love the simplicity of the soy sauce, kewpie mayo, and sriracha mixed together. That’s truly all you need to get a lot of flavors.
This sauce is just as simple, but instead of soy sauce, we’re using miso paste. You can pretty much eyeball it and a little bit of honey and rice wine vinegar give it a nice sweet and salty balance. It’s so good and flavorful, you can add it to any bowl. It really ties the whole dish together.
Tips & Variations
Time-saving tip: Roast a full head of cauliflower and cook a double batch of rice for multiple bowls all week.
Flavor swaps: Replace edamame with cucumber or shredded cabbage; use quinoa in place of rice.
Sauce adjustments: Use Greek yogurt instead of mayo for more protein; add garlic or ginger for depth.
Protein swaps: Use canned tuna, tofu, or shrimp.
FAQ
Q: Can I use frozen salmon?
Yes! Thaw, pat dry, season, and cook as directed.
Q: How long does this bowl last in the fridge?
Store components separately in airtight containers for up to 3-4 days.
Q: Can I make the spicy miso mayo ahead?
Absolutely. Make it up to 3 days ahead and stir before using.
If you make this Salmon Rice Bowl please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!
Miso Mayo Salmon Rice Bowl
2
servings10
minutes10
minutes25
minutesIngredients
1 cup rice
1 small head cauliflower, cut into florets
1 cup edamame
2 salmon fillets
1 avocado, sliced
olive oil
Salt and black pepper
- Miso Mayo Sauce:
1/4 cup kewpie mayo
1 tbsp miso paste
2 tsp rice wine vinegar
1 tsp honey
sesame seeds, for garnish
parsley, for garnish
Directions
Make the rice: For 1 cup rice, add 1 1/2 cups water. Place 1 cup rice in a saucepan with 1 1/2 water and bring it to a boil (I like to toast it with olive oil and season with salt before adding the water). Once boiling, turn the heat to medium-low, cover the pot and simmer for 10 to 15 minutes, until the water is completely absorbed and rice is cooked. Remove from the heat. Cover and rest for 10 minutes (this allows the rice to steam and firm up in texture).
Make the roasted cauliflower florets: Preheat the oven to 400°. Cut cauliflower head into florets.
On a large rimmed baking sheet, drizzle the cauliflower florets with the olive oil. Season with salt and pepper and toss well. Roast for 25-30 minutes, stirring occasionally, until the cauliflower is tender and golden brown. Transfer to a separate plate and set aside.
Cook the edamame: Bring a pot of salted water to a boil. Add the edamame and cook, uncovered, until tender, 2 to 3 minutes. Drain and transfer to a plate.
Make the sauce: In a small bowl, add the mayonnaise, miso paste, vinegar, and honey. Whisk until combined. Taste and adjust ratios to your liking.
Make the salmon: Season the salmon with salt pepper. Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat until hot and shimmering. Add the salmon and cook, without moving, skin side up (if using skin-on salmon), until golden and crisp, about 4 minutes. Carefully flip the fillet and reduce the heat to medium. Cook until done to your liking, 4 to 5 minutes more.
Assemble the bowl: Place rice in the bowl and top with salmon, cauliflower, edamame, sliced avocado. Drizzle with the sauce and top with sesame seeds and fresh parsley. Serve.
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