Home > Recipes > Savory > Easy Salmon Bowl

Easy Salmon Bowl

Name: Easy Salmon Bowl
Prep time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 1 clove garlic; 1 tablespoon shallot, minced (about 1 extra small shallot); 1 tablespoon white miso; 1 tablespoon soy sauce; 1 tablespoon maple syrup; 1 teaspoon rice vinegar; 1/2 teaspoon toasted sesame oil; 1 6oz can of salmon (preferably skinless and boneless); White rice (sushi or long grain rice work well here), ideally leftover; Avocado, sliced; Persian cucumbers, smashed; Scallions, sliced; Sesame seeds; Sriracha, to taste; Kewpie mayo, to taste; Seaweed snacks

A salmon bowl is an easy weeknight dinner solution. This recipe makes it even easier. A can of boneless salmon eliminates the need to turn on the oven to get dinner started. We simply pull together a sauce that marries miso and maple for a union of sweet and umami flavors. This coats the salmon, making it the main character of the bowl.

You can enjoy the salmon in the sauce as is, scooping it into sheets of seaweed snacks, but to fill out the meal we serve it over rice with avocado and smashed cucumbers. To finish it off, we mix everything together with sriracha and Kewpie mayo as viral TikTok star Emily Mariko taught millions of us in 2021.

If you can’t wait until dinner, this recipes is fit for lunch as well.

Serves

Prep time

5 minutes

Cook time

INGREDIENTS

1 clove garlic
1 tablespoon shallot, minced (about 1 extra small shallot)
1 tablespoon white miso
1 tablespoon soy sauce
1 tablespoon maple syrup
1 teaspoon rice vinegar
1/2 teaspoon toasted sesame oil
1 6oz can of salmon (preferably skinless and boneless)

To serve

White rice (sushi or long grain rice work well here), ideally leftover
Avocado, sliced
Persian cucumbers, smashed
Scallions, sliced
Sesame seeds
Sriracha, to taste
Kewpie mayo, to taste
Seaweed snacks

INSTRUCTIONS

Using a microplane, grate the garlic clove into a small bowl. Add the shallot, white miso, soy sauce, maple syrup, rice vinegar, and toasted sesame oil. Whisk with a fork until the miso has incorporated into the sauce. Flake the canned salmon into the bowl and cover with the sauce.
Spoon a scoop of rice into a bowl, followed by a scoop of the salmon. Top with avocado, cucumbers, scallions and sesame seeds. Drizzle a little sriracha and Kewpie mayo on top and mix everything together. The avocado gets slightly mashed, so if you’re not a fan of mashed avocado, add the avocado last! Enjoy with sheets of seaweed.

RELATED RECIPES

Cardamom Glazed Salmon

View Recipe