Miso-Glazed Salmon Sushi Bowls: A Paleo-Friendly Japanese Snack with Umami Twist
Discover the perfect fusion of Japanese and Paleo cuisine with this mouthwatering miso-glazed salmon sushi bowl recipe. With its rich aromas, exquisite textures, and stunning plating, this cinematic, sensory experience is sure to impress. Enjoy a flavorful snack that caters to both Japanese food lovers and Paleo dieters alike.
Allergens
Fish (salmon), Soy (miso)
Ingredients
- 4 oz (113g) wild
- caught salmon fillet
- 2 tbsp white miso paste
- 1 tsp honey or maple syrup
- 1 tsp rice vinegar
- 1 cup sushi rice, cooked and cooled
- 1/2 cucumber, thinly sliced
- 1 avocado, sliced
- 2 tbsp pickled ginger
- 2 tbsp black sesame seeds
- Sea salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix together the miso paste, honey or maple syrup, and rice vinegar until well combined.
- Place the salmon fillet on the prepared baking sheet. Season with salt and pepper to taste. Spread the miso mixture evenly over the salmon.
- Bake the salmon for 12 15 minutes or until cooked through. Remove from the oven and set aside to rest.
- To assemble the sushi bowls, divide the cooked sushi rice evenly between two serving bowls. Arrange the cucumber slices and avocado on top of the rice.
- Slice the miso glazed salmon into bite sized pieces and arrange them over the vegetables.
- Top each bowl with pickled ginger and black sesame seeds. Serve immediately.
Chef’s Insight
The combination of miso-glazed salmon and sushi rice creates a perfect harmony of flavors and textures, making this dish a crowd-pleaser for both Japanese cuisine enthusiasts and those following the Paleo diet.
Notes
Serve with a side of edamame or a green salad for a complete meal. For added nutrition, consider using brown rice instead of sushi rice.