Salmon Bowls: Miso-Ginger Glazed Recipe for Quick Healthy Dinner

Ingredients

• 1 cup (200g) long-grain brown rice
• 2 cups (475ml) water or low-sodium vegetable stock
• ½ teaspoon (3g) sea salt (for rice)
• ¼ cup (60g) white miso paste (Shiro miso)
• 2 tablespoons (30ml) low-sodium soy sauce (or tamari)
• 2 tablespoons (40g) runny honey or maple syrup
• 1 tablespoon (15ml) rice wine vinegar
• 1 teaspoon (5g) freshly grated ginger
• 1 clove garlic, minced
• 4 fillets (about 6 oz / 170g each) salmon, skin-on or off
• 1 tablespoon (15ml) olive oil or neutral oil
• Pinch of black pepper
• 1 large (150g) English cucumber, thinly sliced
• 1 large (100g) carrot, peeled and cut into thin matchsticks
• ⅓ cup (80ml) rice wine vinegar (for pickling)
• 1 tablespoon (15g) granulated sugar (for pickling)
• ½ teaspoon (3g) sea salt (for pickling)
• 1 medium avocado, sliced
• 2 spring onions (scallions), thinly sliced
• 1 tablespoon (15g) toasted sesame seeds
• Optional: Sriracha mayonnaise