Miso-glazed salmon bowls

15 mins
Serves 2
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Directions

  1. 1Prepare the marinade by whisking together soy sauce, tahini, sesame oil, honey, and rice vinegar.
  2. 2Prepare the marinade by whisking together soy sauce, tahini, sesame oil, honey, and rice vinegar.
  3. 3Prepare the marinade by whisking together soy sauce, tahini, sesame oil, honey, and rice vinegar.
  4. 4Marinate salmon cubes with the prepared sauce.
  5. 5Marinate salmon cubes with the prepared sauce.
  6. 6Marinate salmon cubes with the prepared sauce.
  7. 7Bake the marinated salmon at 400F.
  8. 8Bake the marinated salmon at 400F.
  9. 9Bake the marinated salmon at 400F.
  10. 10Make the sauce by blending garlic, ginger, water and oil in a mini food processor.
  11. 11Make the sauce by blending garlic, ginger, water and oil in a mini food processor.
  12. 12Make the sauce by blending garlic, ginger, water and oil in a mini food processor.
  13. 13Chop the cucumber and mix with cilantro and sesame seeds.
  14. 14Chop the cucumber and mix with cilantro and sesame seeds.
  15. 15Chop the cucumber and mix with cilantro and sesame seeds.
  16. 16Cook the rice.
  17. 17Cook the rice.
  18. 18Cook the rice.
  19. 19Assemble the bowl with rice, salmon, cucumber mixture, red onions and avocado.
  20. 20Assemble the bowl with rice, salmon, cucumber mixture, red onions and avocado.
  21. 21Assemble the bowl with rice, salmon, cucumber mixture, red onions and avocado.
  22. 22Pour the sauce over the assembled bowl.
  23. 23Pour the sauce over the assembled bowl.
  24. 24Pour the sauce over the assembled bowl.
  25. 25Garnish with sesame seeds.
  26. 26Garnish with sesame seeds.
  27. 27Garnish with sesame seeds.

Ingredients

  • 2 salmon fillets
  • 2 salmon fillets
  • 2 salmon fillets
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp tahini
  • 2 tbsp tahini
  • 2 tbsp tahini
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 thumb sized piece ginger
  • 1 thumb sized piece ginger
  • 1 thumb sized piece ginger
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp water
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • 1 cucumber
  • 1 cucumber
  • 1 cucumber
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 1 red onions
  • 1 red onions
  • 1 red onions
  • 1 cup rice
  • 1 cup rice
  • 1 cup rice
  • 1 avocado
  • 1 avocado
  • 1 avocado

Equipment

knifewhiskbaking sheetmini food processor