Easy Sheet Pan Spicy Miso Salmon Rice Bowl
Baked miso-ginger and spicy, citrusy yuzu-marinated salmon with tender asparagus on a sheet tray. Served with brown sushi rice, creamy avocado chunks, and an egg fried in sesame seeds for a nutty crunch. Then, it is drizzled with hot and tangy sriracha sauce and toasted sesame oil, creating an incredible pairing of textures and flavors.
Servings 4 servings
Calories: 676kcal
Ingredients
Rice
- 1 cup brown sushi rice or regular sushi rice
Spicy Miso Ginger Salmon
- 1 tablespoon miso paste
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon ginger paste
- 1 teaspoon toasted/ roasted sesame oil
- 1 tablespoon yuzu hot pepper sauce
- 1 pound salmon filet skinless
Rest of the Bowl
- 1 bunch asparagus
- 1 tablespoon avocado oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon sesame seeds white, black or both
- 4 large eggs
- 1 avocado
- ¼ cup sriracha sauce
- 4 tablespoons toasted sesame oil
- Optional: Salmon Furikake Seasoning
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Cook the Rice: To cook brown sushi rice in a rice cooker, rinse the rice thoroughly, add the appropriate amount of water (typically 2 cups of water for every cup of rice), and set the cooker to the brown rice setting.
- To cook brown sushi rice on the stovetop, rinse the rice thoroughly, combine 1 cup of rice with 2 ½ cups of water in a pot, bring to a boil, then reduce the heat, cover, and simmer for about 45 minutes or until the water is absorbed and the rice is tender.
- Note: Depending on the type of rice used, the rice takes about 35 to 50 minutes to cook. Brown sushi rice typically takes about 45-50 minutes to cook in a rice cooker or on the stovetop.
- Set the Oven: Preheat the oven to 400 degrees Fahrenheit.
- Make the Salmon Marinade: Combine miso paste, mirin, rice vinegar, soy sauce, ginger paste, sesame oil, and yuzu pepper sauce in a small mixing bowl.
- Prepare the Sheet Pan: Line the sheet pan with parchment paper or a silicone liner to make cleaning up easier and prevent sticking. Next, line an 8x8 baking dish or a baking tray half the size of the sheet pan with parchment paper.
- Prepare the Salmon: Place the salmon filet onto the baking dish and cover it with the miso marinade.
- Prepare the Asparagus: Cut off the woody bottom part of the asparagus by either snapping it off or using a sharp knife to remove at least two inches from the bottom. Then, arrange the asparagus evenly on the empty side of the sheet pan. Drizzle with avocado oil, and sprinkle with salt and pepper.
- Cook the Salmon and Asparagus: Place the sheet pan in the oven and bake for 15 to 20 minutes or until the salmon's internal temperature is 145 degrees Fahrenheit. The asparagus should be bright green and tender with a firm bite.
- Fry the Eggs: After the salmon, asparagus, and rice sheet pan are done, heat a non-stick frying pan over medium heat with oil. Sprinkle in a pinch of sesame seeds; they will toast quickly in less than 15 seconds; no need to wait for them to turn golden brown.
- Crack and add an egg to the seeds, sprinkle some more seeds on top, and cook until the white part of the egg has set. Remove the pan from the heat and set it aside. You can spoon the remaining seeds in the oil over the white part of the egg while it cooks.
- Note: You can use a large pan to fry four eggs or a small one to toast one. The eggs can sit in the pan off the heat to assemble the rest of the bowl.
- Finish the Bowl: Flake the fish in the baking dish with spoons and combine it with the sauce. Then, cut the asparagus into one-inch pieces and add them back to the sheet pan.
- Assemble the Bowl: Evenly distribute the rice, asparagus, and salmon onto each plate. Dice and add avocado chunks. Place the fried egg on top and drizzle the sriracha sauce and a generous amount of sesame oil.
- Optional: Sprinkle on more sesame seeds or use Salmon Furikake seasoning for extra flavor and texture.
Video
Nutrition
Calories: 676kcal | Carbohydrates: 47g | Protein: 34g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 18g | Trans Fat: 0.02g | Cholesterol: 226mg | Sodium: 1142mg | Potassium: 981mg | Fiber: 5g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 18mg | Calcium: 77mg | Iron: 3mg
Tried this recipe?Please consider Leaving a Review!
