Name: Japanese Salmon Rice Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 3/4 cup of rice; 1.5 cup of water; 3 tbsp of rice vinegar; 2 tsp of sugar; 1/2 tsp of salt; 1 little zucchini (finely sliced); 1/2 inch of fresh ginger (grated); 2 salmon filets; 1 tsp of miso paste; 1 tsp of yuzu; 2 tbsp of soy sauce; 2 tbsp of pickled ginger; 1 tsp of Wasabi paste; 2 tbsp of soy sauce; Olive oil; Black pepper ground

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This Japanese salmon rice bowl is beyond delicious! Filled with salmon, white rice, zucchini, fresh ginger, marinated ginger and miso paste, and served with wasabi paste, this easy Japanese dinner recipe is about to become one of your favorite recipes. We make this Japanese seafood recipe again and again. For another tasty Japanese recipe, make this buttery, creamy, decadent Vegetarian Japanese Curry next!

Japanese salmon rice bowl shopping list

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White sushi rice (organic)
Rice vinegar
Sugar
Salt
Zucchini
Fresh ginger
Salmon
Miso paste (organic)
Yuzu
Soy sauce
Pickled ginger (organic)
Wasabi paste
Olive oil
Black pepper

One of the key ingredients in this recipe is miso paste. Miso is a Japanese seasoning created by fermenting soybeans with salt and koji. Sometimes, seaweed, rice and barley can also be incorporated into the fermentation process. The result is high in protein and a variety of proteins. There are 3 types of miso, white miso or shiromiso, red miso or akamiso and mixed miso or awasemiso. We recommend buying a high quality miso paste. You can use it for this recipe and it will come in handy for many other recipes too. This post gives you lots of ideas about how to use miso paste.

Tips to make this Japanese salmon rice bowl

Make sure you respect the cooking time for the rice on the package to avoid overcooking the rice.
We always recommend using organic ingredients if possible for maximum flavor and additional healthy benefits.

Add your own twist to this Japanese salmon rice bowl

Skip the salmon and swap in sesame seeds and spice to make these spicy sesame rice bowls.
Swap out the salmon for tuna to create these Hawaiian tuna bowls.
Leave out the fish and use chicken to make an Asian chicken rice bowl.

You may need these special ingredients to make this Japanese salmon rice bowl

White sushi rice (organic)
Miso paste (organic)
Pickled ginger (organic)
Large traditional Japanese bamboo noodle bowls

Table of Contents

Enjoy this Japanese salmon rice bowl!

Filled with salmon, white rice, zucchini, fresh ginger, marinated ginger and miso paste, and served with wasabi paste, this easy Japanese dinner recipe is about to become one of your favorite recipes.

Pin this Japanese salmon rice bowl for later!

Japanese Salmon Rice Bowl

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Author: A Hedgehog in the Kitchen
Total Time: 50 minutes
Yield: For 2

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Description

This Japanese salmon rice bowl is beyond delicious! This easy Japanese dinner recipe is the perfect Japanese seafood recipe is about to become one of your favorite dinner recipes!

Ingredients

Scale

3/4 cup of rice
1.5 cup of water
3 tbsp of rice vinegar
2 tsp of sugar
1/2 tsp of salt
1 little zucchini (finely sliced)
1/2 inch of fresh ginger (grated)
2 salmon filets
1 tsp of miso paste
1 tsp of yuzu
2 tbsp of soy sauce
2 tbsp of pickled ginger
1 tsp of Wasabi paste
2 tbsp of soy sauce
Olive oil
Black pepper ground

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Instructions

Rinse the rice in a strainer until the water runs clear.
Put the rice into a medium pan with 1.5 cup of water, cover and put aside for 30 minutes.
Heat on medium heat until it boils, don’t uncover.
Reduce the heat to low heat and cook for 12 minutes.
Remove from heat and uncover.
Heat rice vinegar, sugar and salt in a little pan until the sugar dissolves.
Pour into the rice and mix with chopsticks.
Put aside.
Heat a tablespoon of olive oil in a frying pan on medium heat.
Add the zucchini slices, fresh ginger and 1/8 of teaspoon of black pepper grounded and cook for 8 minutes.
Remove from the frying pan.
Put the salmon filets into the frying pan on the skin face and cook for 2 minutes.
Mix the miso paste, yuzu and 2 tablespoon of soy sauce in a bowl.
Pour it into the frying pan and use a spoon to pour it onto the salmon.
Cook the salmon filets for 3 more minutes.
Flip the salmon filets on the flesh face and cook for 2 minutes.
Serve the rice, with zucchini slices, salmon, pickled ginger, wasabi paste and soy sauce in a large traditional Japanese bamboo noodle bowl.

Prep Time: 20 mins
Cook Time: 30 mins
Cuisine: Japanese