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Easy Miso Glazed Salmon Rice Bowl Recipe with Pickled Cucumber

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A quick and nourishing miso glazed salmon rice bowl paired with tangy pickled cucumber and fluffy steamed rice, perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • Salmon fillets (about 6 oz / 170 g each), skin on
  • 2 tablespoons white or yellow miso paste
  • 2 tablespoons mirin
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 medium English cucumber, thinly sliced
  • 3 tablespoons rice vinegar (for pickling)
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • Pinch of red pepper flakes (optional)
  • 1 cup jasmine or short-grain rice (185 g dry)
  • 1 ¼ cups water (295 ml) for cooking rice
  • 2 stalks green onions, thinly sliced (for garnish)
  • 1 tablespoon sesame seeds (for garnish)

Instructions

  1. Prepare the Pickled Cucumber: In a mixing bowl, combine 3 tablespoons rice vinegar, 1 tablespoon sugar, ½ teaspoon salt, and a pinch of red pepper flakes if using. Stir until sugar dissolves. Add the thinly sliced cucumber, toss to coat, and let sit at room temperature while preparing the rest.
  2. Cook the Rice: Rinse 1 cup jasmine or short-grain rice under cold water until water runs clear. Add rice and 1 ¼ cups water to a medium saucepan. Bring to a boil uncovered, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam covered for 5 minutes. Fluff with a fork before serving.
  3. Make the Miso Glaze: While rice cooks, whisk together 2 tablespoons miso paste, 2 tablespoons mirin, 1 tablespoon soy sauce, 1 tablespoon honey or maple syrup, 1 teaspoon rice vinegar, and 1 teaspoon sesame oil in a small bowl until smooth.
  4. Cook the Salmon: Heat skillet over medium heat with 1 teaspoon oil. Pat salmon dry and place skin-side down. Cook 4-5 minutes until skin is crisp and salmon mostly cooked. Flip carefully and brush miso glaze on cooked side. Cook 2 minutes, flip back skin-side down, brush glaze on skin side, and cook 1 more minute to caramelize glaze. Watch closely to avoid burning.
  5. Assemble the Bowls: Divide steamed rice between two bowls. Top each with glazed salmon fillet. Drain pickled cucumbers and scatter over bowls. Garnish with sliced green onions and sesame seeds.
  6. Serve immediately while salmon is warm and glaze is glossy.

Notes

Pat salmon dry before cooking for a good sear. Use skin-on salmon for crispness and texture. Brush glaze twice to build flavor without burning. Quick-pickled cucumber adds brightness and crunch. Use low sodium soy sauce or tamari for gluten-free option. Leftovers can be stored separately for up to 2 days.

Nutrition

Keywords: miso glazed salmon, rice bowl, pickled cucumber, quick dinner, easy recipe, weeknight meal, healthy salmon, Japanese cuisine

Find it online: https://jollyfork.com/easy-miso-glazed-salmon-rice-bowl-recipe-with-pickled-cucumber/