Miso-Maple Salmon Rice Bowl

Let’s make it

1. 01

   Rinse rice. Combine with measured water and 0.5 tsp salt; bring to a boil. Cover, reduce to low and cook about 15 minutes, following the rice package if its water ratio differs. Rest covered 10 minutes.

2. 02

   Heat oven to 400°F and line a sheet pan with parchment.

3. 03

   Whisk miso, maple syrup, tamari, vinegar, ginger, garlic and both oils. Reserve 2 tbsp in a clean bowl before any glaze touches raw fish.

4. 04

   Pat salmon dry, season with remaining 0.25 tsp salt, and brush generously with glaze.

5. 05

   Roast until the thickest part reaches 145°F, about 10 to 15 minutes. Discard glaze that contacted raw fish; use only the clean reserved glaze and a clean spoon to finish.

6. 06

   Steam broccoli over simmering water for 5 to 7 minutes, until tender but still bright green.

7. 07

   Assemble bowls with rice, salmon, broccoli and cucumbers. Sprinkle with sesame seeds and green onions.