TRYING THE FAMOUS EMILY MARIKO SALMON BOWL

Ingredients

• 12 oz Salmon Fillet (Skinless, cut into two equal portions)
• 2 Tbsp White Miso Paste (For the glaze)
• 1 Tbsp Rice Vinegar (For glaze and rice seasoning)
• 1 tsp Granulated Sugar (For glaze and rice seasoning)
• 1/2 tsp Sea Salt (For glaze and rice seasoning)
• 1 cup Sushi Rice (Rinsed until water runs clear)
• 1 medium Avocado (Sliced)
• 2 stalks Scallions (Thinly sliced)
• 2 Tbsp Mayonnaise (Regular mayo)
• 1 tsp Sriracha (Adjust heat to taste)
• 1 Tbsp Coconut Aminos (Adds a sweet soy flavor)
• 1 tsp Sesame Seeds (Optional, for garnish)
• 1 sheet Nori Sheet (Cut into thin strips)
• 1 tsp Olive Oil (For brushing salmon)
• to taste Black Pepper

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the salmon.

   Time: PT5M

   Temperature: 400°F

2. Make Miso Glaze

   In a mixing bowl combine white miso paste, 1 Tbsp rice vinegar, 1 tsp sugar, 1 Tbsp coconut aminos, 1 tsp olive oil, and a pinch of salt and pepper. Stir until smooth.

   Time: PT3M

3. Prepare Baking Sheet

   Line a baking sheet with parchment paper. Place the salmon fillets skin‑side down on the sheet.

   Time: PT2M

4. Glaze and Bake Salmon

   Brush the miso glaze generously over the salmon. Bake for 10‑12 minutes, until the fish is opaque and the glaze is slightly caramelized.

   Time: PT12M

   Temperature: 400°F

5. Rinse and Cook Sushi Rice

   Rinse 1 cup sushi rice under cold water until the water runs clear. Transfer to a rice cooker or pot, add 1 ¼ cups water, and cook according to the rice cooker’s sushi setting or bring to a boil, cover, and simmer 15 minutes.

   Time: PT18M

6. Season the Rice

   In a small bowl mix 1 Tbsp rice vinegar, 1 tsp sugar, and ½ tsp salt until dissolved. Gently fold the mixture into the cooked rice while it’s still warm.

   Time: PT5M

7. Prepare Sriracha Mayo

   Combine 2 Tbsp mayonnaise with 1 tsp sriracha in a small bowl. Mix until smooth.

   Time: PT2M

8. Assemble the Bowl

   Divide the seasoned rice between two bowls. Flake the baked salmon over the rice, add sliced avocado, scallion rings, drizzle sriracha mayo, a splash of extra coconut aminos, sprinkle sesame seeds, and top with nori strips.

   Time: PT5M

9. Enjoy

   Eat the bowl while warm. Leftovers can be stored as noted.

   Time: PT0M

Nutrition Facts

Calories

680

Protein

35g

Carbohydrates

70g

Fat

30g

Fiber

6g