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Miso salmon rice bowl with avocado cucumber and edamame

High Protein

Miso-Maple Salmon Rice Bowls

Caramelized miso-maple salmon with avocado, cucumber, edamame, and a sharp sesame-lime drizzle.

Developed for DishGal · Updated 2026-08-18

Prep15 min
Cook14 min
Total29 min
Cost$5.10

Directions

  1. Mix the glaze

    Whisk miso, maple syrup, soy sauce, rice vinegar, and sesame oil until smooth.

  2. Glaze the salmon

    Pat salmon dry and brush generously with two-thirds of the glaze.

  3. Roast

    Roast at 425°F for 10 to 14 minutes, brushing once more near the end, until the center flakes easily.

  4. Make the drizzle

    Stir remaining glaze with 1 tablespoon lime juice and 1 tablespoon warm water.

  5. Assemble

    Divide rice, avocado, cucumber, and edamame among bowls. Add salmon and finish with drizzle, scallions, sesame seeds, and lime.

Why this works

Why it worksMiso adds savory depth that balances maple sweetness.
Why it worksHigh oven heat caramelizes the glaze without a long marinade.
Why it worksCool cucumber and avocado offset the rich salmon.

Swaps & notes

Easy swaps

  • Use steelhead trout or cod.
  • Swap rice for quinoa or cauliflower rice.
  • Add shredded cabbage for extra crunch.

Cook notes

  • Miso and soy sauce are salty; taste before adding extra salt.
  • Do not overcook salmon—the glaze will continue darkening after the fish is done.

Storage

Refrigerate components separately up to 3 days. Reheat salmon gently or serve it cold.

Questions

Can I air fry the salmon?

Yes. Air fry at 400°F for about 8 to 10 minutes depending on thickness.

Can I marinate it overnight?

No need. Thirty minutes is plenty; long miso marinades can make the surface overly salty.

Is this spicy?

No. Add chili crisp if you want heat.

Miso-Maple Salmon Rice Bowls
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1. Mix the glazeWhisk miso, maple syrup, soy sauce, rice vinegar, and sesame oil until smooth.
2. Glaze the salmonPat salmon dry and brush generously with two-thirds of the glaze.
3. RoastRoast at 425°F for 10 to 14 minutes, brushing once more near the end, until the center flakes easily.
4. Make the drizzleStir remaining glaze with 1 tablespoon lime juice and 1 tablespoon warm water.
5. AssembleDivide rice, avocado, cucumber, and edamame among bowls. Add salmon and finish with drizzle, scallions, sesame seeds, and lime.