Miso Peanut Salmon Rice Bowls

I love a good rice bowl. I think half the recipes on this blog are rice bowls at this point. Well, here’s another one……..EXCEPT THIS ONE HAS SALMON.

This is unexpectedly delicious, and just as flexible and adaptable as you need it to be, with whatever suits your fancy. Would make good leftover lunches as well.

Ingredients: (serves 2-3)

For bowls:

  • Fresh salmon, 1 lb
  • Brown rice, 1 cup
  • 1/4 of a red cabbage, thinly sliced/chopped
  • 1 avocado
  • Cilantro (for garnish)
  • Scallions (for garnish)
  • Black or white toasted sesame seeds (for garnish)

For miso peanut dressing:

  • 1/4 cup roasted peanuts (or if you must, peanut butter)
  • 1 tablespoon white miso paste
  • 1 teaspoon sesame oil
  • 3 tablespoons rice vinegar
  • 1 teaspoon tamari or soy sauce
  • 1 teaspoon grated ginger
  • 1/4 teaspoon red chili flakes
  • 1/4 cup water

For pickled cucumbers:

  • 1 English cucumber or ~4 persian cucumbers, thinly sliced
  • 1.5 cups seasoned rice vinegar
  • 1/2 cup water
  • 3/4 cup white sugar
  • 2 teaspoons salt
  • 1/4 teaspoon red chili flakes
  • 2 whole cloves garlic, peeled


First, pickle the cucumbers (ideally a day or week in advance….but at worst, maybe 1-2 hours before you want to eat?). Thinly slice the cucumbers, maybe 1/8 in thick. Bring the vinegar, water, sugar, salt and chili flakes to a boil in a small sauce pan and stir to dissolve all the sugar and salt. Pack the fresh cucumbers and fresh garlic into a mason jar or other glass container. Once the liquid mixture (brine) has boiled, remove from heat and pour over the cucumbers. Cover and let cool. When the container is room temp or at least just warm (no longer hot), pop it in the fridge to chill. These will keep for several weeks! They’ll be best after a day or two.

Next, make the miso peanut sauce! Place all the ingredients in the sauce into a food processor and pulse till blended. This sauce will keep for a week or two in the fridge if you don’t use it all, and I highly recommend tossing some broccoli with it and roasting broccoli another night…….yum.

Cook the brown rice according to your preferred rice methodology (stovetop, cooker, rinsed, not rinsed, never quite the same twice).

Broil the salmon according to the instructions in the prior broiled salmon recipe (just straight up broil, no other preparation needed!).

While the salmon and rice are cooking, finely slice some red cabbage, scallions, and chop cilantro. Get all your garnishes ready (including sesame seeds, avocado, chili paste, the pickled cucumbers, whatever else your heart desires). Toss it all in a bowl, get ready to eat with your eyes, and enjoy!



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