Scrumptious Japanese Breakfast: Paleo Miso Salmon Bowl with Spirulina Rice and Pickled Vegetables
Discover this scrumptious Paleo-friendly Japanese breakfast featuring succulent miso-glazed salmon, nutritious spirulina rice, and crunchy pickled vegetables that tantalize your taste buds while offering visual appeal.
Allergens
Fish, Soy (from miso and soy sauce)
Ingredients
- 2 salmon fillets (6 oz each), with skin on 1/4 cup white miso paste 2 tbsp mirin 2 tbsp sake 1 tbsp brown sugar Salt and pepper, to taste 1 cup sushi rice, uncooked 1 tsp spirulina powder 2 cups mixed vegetables (e.g., carrots, daikon, cucumber), thinly sliced 1/4 cup rice vinegar 1 tbsp sugar Salt, to taste
Instructions
- In a small bowl, combine miso paste, mirin, sake, and brown sugar. Mix well.
- Season salmon fillets with salt and pepper. Place them skin side down in a shallow dish.
- Pour the miso marinade over the salmon, ensuring even coverage. Cover and refrigerate for at least 1 hour or overnight for optimal flavor.
- Prepare sushi rice according to package instructions. Once cooked, transfer to a large bowl and mix in spirulina powder until evenly distributed. Cover with a damp cloth to keep warm.
- In a separate bowl, prepare pickling liquid by combining rice vinegar, sugar, and salt. Mix well.
- Pour the pickling liquid over the sliced vegetables and let them marinate for at least 30 minutes.
- Preheat oven to 400°F (205°C). Place salmon fillets on a baking sheet lined with parchment paper, skin side down. Bake for 12 15 minutes or until desired doneness is reached. Let rest for a few minutes before removing the skin.
- To assemble, place a portion of spirulina rice in a shallow bowl, top with a baked salmon fillet and pickled vegetables.
Chef’s Insight
The interplay of flavors and textures in this dish makes it perfect for those following a Paleo diet.
Notes
Be sure to use high-quality miso paste for optimal flavor.