Miso salmon rice bowl
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
- Mirin15 ml
- Maple syrup8 ml
- Rice vinegar5 ml
- Sesame oil2½ ml
Instructions
6 steps- 1
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 oven preheats to 200C/180C Fan/Gas 6.
- 2
Cook the jasmine rice as per the packet instructions.
- 3
Turn the salmon fillets over so they are skin-side down, then bake for 10 minutes.
- 4
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.
- 5
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.
- 6
Serve the salmon fillets with the rice and the smashed avocado, with a generous drizzle of the sriracha mayo over the bowl.
Nutrition
1 serving ≈ 490 g
Nutrition values are estimates. - means data is unavailable.
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