Miso salmon rice bowl
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
An easy weeknight meal with sticky marinated salmon, dressed avocado, rice and a lively sriracha mayo to top it all.
Ingredients
- 1 tbsp white miso paste
- 1 tbsp mirin
- ½ tbsp maple syrup
- 2 salmon fillets
- 120g/4¼oz jasmine rice
- 2 large ripe avocados
- 1 tsp rice vinegar
- 1 tsp sesame seeds, toasted
- ½ tsp toasted sesame oil
- 1 tbsp light mayonnaise
- 1 tbsp sriracha
- sea salt flakes
Method
In a small baking dish – just big enough for the two salmon fillets to sit comfortably with about 2.5cm/1in of space between them – whisk together the miso paste, mirin and maple syrup to make a smooth marinade. Add the salmon fillets and turn them over in the marinade so they’re well coated, then leave them to marinate, skin-side up, while the preheats to 200C/180C Fan/Gas 6.
Cook the jasmine rice as per the packet instructions.
Turn the salmon fillets over so they are skin-side down, then bake for 10 minutes.
Meanwhile, peel and de-seed the avocado, using a spoon to scoop large pieces into a bowl. Add the rice vinegar, sesame seeds, sesame oil and a very generous pinch of sea salt flakes. Toss everything together so the avocado has broken down a little and taken on the flavours of the marinade.
In a separate small bowl, stir together the mayonnaise and sriracha until smooth. The sriracha should break down the bonds in the mayonnaise to make a drizzling consistency.
Serve the salmon fillets with the rice and the smashed avocado, with a generous drizzle of the sriracha mayo over the bowl.
