I love using both crispy vegetables like cucumbers and soft, creamy veggies like roasted sweet potato cubes in this dish. The salmon adds not only flavor but also hearty protein and heart-healthy fats to balance out the meal's nutritional value. The recipe is just a guideline; it is great for deliciously clearing out your fridge with whatever's in there.
- 1/3 cup miso
- 6 tablespoons sugar
- 1/4 cup water
- 1/4 cup mirin or sherry
- 2 teaspoons grated ginger
- 1½ pounds (or four 6-ounce pieces) sweet chili salmon (recipe linked above)
- 4 cups steamed brown rice
- 1/2 cup frozen edamame, warmed
- 1/2 cup diced English or Persian cucumbers
- 1/2 cup shredded carrot
- 1/2 avocado, sliced or cubed
- 3 scallions, thinly sliced on the bias
- 3 sprigs cilantro, roughly chopped
For the miso sauce:
Combine all the ingredients in a small saucepan over medium heat. Whisk the ingredients until combined and bring to a boil, then reduce to a simmer. Cook for about 1 minute or until you have cooked off any alcohol flavor. Reserve for building the rice bowl or store covered in the fridge.
For the bowls:
1. Warm sweet chili salmon in a skillet, microwave or oven until heated through.
2. In a large bowl, scoop the rice into the bottom as a base, then arrange the vegetables over the rice in their own area like a bouquet, reserving the scallions and cilantro for garnish.
3. Then place the warmed salmon on the top center. Drizzle the warmed miso sauce over the entire bowl according to your taste (you don't need to use it all). Garnish with scallions and cilantro.