30-Minute Miso-Glazed Salmon Rice Bowls with Sesame Ginger Slaw

These vibrant rice bowls combine buttery miso-glazed salmon with a crisp sesame ginger slaw for a 30-minute meal bursting with umami. The sweet-savory glaze caramelizes under the broiler, while the tangy slaw adds refreshing crunch. A drizzle of spicy mayo ties it all together for restaurant-quality flavor at home.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

• 1 lb salmon fillets (skin-on)
• 3 tbsp white miso paste
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 2 cups cooked sushi rice
• 2 cups shredded purple cabbage
• 1 carrot (julienned)
• 1/4 cup mayo
• 1 tsp sriracha
• 1 tbsp sesame seeds
• 2 scallions (sliced)

Instructions

1. Preheat broiler to high and line baking sheet with foil.
2. Whisk miso, honey, vinegar, and ginger in bowl to make glaze.
3. Pat salmon dry and place skin-side down on baking sheet.
4. Brush salmon thickly with miso glaze.
5. Broil 6-8 minutes until glaze caramelizes and fish flakes easily.
6. Meanwhile, combine cabbage, carrot, and 1 tbsp rice vinegar for slaw.
7. Mix mayo and sriracha in small bowl for spicy drizzle.
8. Divide rice among bowls, top with slaw and salmon.
9. Drizzle with spicy mayo and garnish with sesame seeds/scallions.

Chef's Note

For extra crispy glaze, broil salmon 2-3 inches from heat source. Use leftover rice or microwaveable packets to save time.

Make-Ahead Tips

Store components separately for up to 2 days. Reheat salmon gently to avoid drying.

Substitutions

Swap honey for maple syrup, cabbage for kale slaw, or salmon for tofu.