Miso Salmon Rice Bowl with Garden Herbs | Timothy Cunningham's Kitchen

Miso Salmon Rice Bowl with Garden Herbs | Timothy Cunningham's Kitchen

www.timothycunningham.com

Miso-marinated salmon, jasmine rice, crisp slaw, pickled cucumbers, avocado, and a toasted nori-sesame crunch come together in a bowl that balances freshness, t

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Ingredients

  • Salmon: 227 g (½ lb) salmon fillet, skin removed
  • Salmon: 13 g white miso
  • Salmon: 7 g mirin
  • Salmon: 3 g soy sauce
  • Salmon: 3 g water
  • Salmon: 2 g sesame oil
  • Rice: 1 cup jasmine rice
  • Rice: 1 cup water
  • Rice: Small piece kombu (optional)
  • Rice: 1½ tsp rice vinegar
  • Rice: ½ tsp sesame oil
  • Slaw: 2 cups shredded cabbage
  • Slaw: ½ cup shredded red cabbage
  • Slaw: ½ carrot, julienned
  • Slaw: 1 green onion, thinly sliced
  • Slaw Dressing: 10 g white miso, 8 g rice vinegar, 5 g mayonnaise, 5 g sesame oil, 5 g water, ½ tsp honey
  • Pickled Cucumbers: ½ English cucumber thinly sliced, 8 g rice vinegar, 5 g fermented garlic brine, 3 g sugar
  • Spicy Miso Sauce: 15 g white miso, 15 g Kewpie mayonnaise, 8 g sriracha, 10 g water, 3 g rice vinegar
  • Crunch Topping: ¼ cup panko, 1 Tbsp sesame seeds, ½ sheet nori finely crumbled, ½ tsp butter
  • Garnishes: ½ avocado sliced, ½ cup cherry tomatoes halved, chives, fresh cilantro sprigs, lemon basil ribbons (optional), furikake (optional)

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