Miso Glazed Salmon Rice

Name: Miso Glazed Salmon Rice
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 300 g Raw salmon fillet; 25 g White miso; 15 ml Rice vinegar; 140 g Uncooked white rice; 150 g Cucumber; 300 ml Water

Roasted salmon with rice and cucumber keeps dinner in distinct parts: a savory miso coating, a plain grain and a cool sliced vegetable. Spread the paste evenly and watch its surface in the oven, while checking the fish’s thickest part for doneness. A browned coating alone cannot tell you whether the center is ready.

Miso-glazed salmon over brown rice with asparagus in a blue bowl. — Representative photograph · Miso Maple Glazed Salmon Rice Bowl by Jo del Corro · Source · CC BY 2.0. Full frame; resized without enlargement and compressed as WebP; responsive sizes are derivatives of this same photograph. Representative miso-glazed salmon rice bowl. The source identifies a maple-miso glaze; the photograph uses brown rice and asparagus rather than the white rice and cucumber in this recipe. Not a photograph of a PANTRISORA kitchen trial.

East Asian · Preparation time: 12 min · Cook time: 22 min · Total time: 34 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Cooking safety

U.S. guidance gives 63°C (145°F) for fish. Check the thickest part.

Official U.S. cooking temperature guidance

Ingredients

300 g Raw salmon fillet
25 g White miso
15 ml Rice vinegar
140 g Uncooked white rice
150 g Cucumber
300 ml Water

Allergens listed for these ingredients · Fish, Soy. Check package labels.

Step-by-Step Instructions

Cook rice with 280 mL measured water according to its packet. Mix miso, vinegar and remaining measured water into a thin paste.
Spread paste over salmon and place on a lined tray. Roast at 200°C until the thickest part reaches 63°C.
Slice cucumber and divide between plates with rice. Add salmon and serve immediately.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, mixing bowl, oven, baking tray, food thermometer, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep miso as the glaze paste. Soy sauce alone is too liquid to make the same coating, so equal weight or volume will not preserve the method.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.