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

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

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

View full recipe on www.timothycunningham.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.timothycunningham.com.

Share this recipe:

Cooking tools:

Sous vide circulator
Vacuum sealer
Blackstone griddle
Skillet
Rice cooker
Saucepan
Mixing bowl
Whisk
Chef's knife
Cutting board
Kitchen scale
Measuring cup
Measuring spoon
Spatula
Colander
Tongs
Fine-mesh sieve
Paper towel
Oven
Stove
Serving bowl
Plate
Spoon
Fork
Grater
Peeler
Zip-top bag
Kitchen towel
Airtight container
Pitcher

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)