Japanese Brunch: Miso-Marinated Salmon Avocado Bowls with Rice & Nori
A flavorful japanese brunch perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 lb salmon fillet 1/4 cup white miso paste 2 tbsp soy sauce 2 tbsp mirin 1 tbsp brown sugar 1 tsp grated ginger 2 cups sushi rice, cooked 2 avocados, sliced 4 sheets nori, cut into thin strips 1/4 cup sesame seeds, toasted 1 tbsp black sesame seeds 2 green onions, finely chopped 1 tsp furikake seasoning (optional)
Instructions
- In a medium bowl, combine miso paste, soy sauce, mirin, brown sugar, and ginger. Mix well.
- Place salmon fillet in a shallow dish and pour the miso marinade over it, ensuring even coverage. Marinate for at least 30 minutes or up to overnight in the refrigerator.
- Preheat oven to 400°F (205°C). Place salmon on a lined baking sheet and bake for 12 15 minutes, or until desired doneness is reached. Let rest for a few minutes before slicing.
- Assemble bowls by dividing cooked sushi rice among six bowls. Top with sliced avocado, followed by salmon slices, nori strips, and a sprinkling of sesame seeds. Garnish with green onions and furikake seasoning if desired.
Chef’s Insight
Use high-quality sushi rice for optimal texture and flavor.
Notes
Adjust the doneness of the salmon according to personal preference.