making the emily mariko salmon bowl

Ingredients

• 2 medium Chinese Eggplant (cut into bite‑size pieces, tops and ends trimmed)
• 2 tablespoons Vegetable Oil (light coating for roasting, plus extra for brushing)
• 1 teaspoon Salt (divided between eggplant and salmon)
• ½ teaspoon Black Pepper (freshly ground)
• 2 pieces Salmon Fillets (about 6 oz each, skin removed)
• 2 tablespoons Miso Paste (white or light miso)
• 2 tablespoons Mirin (used to thin the miso glaze)
• ½ large Cucumber (thinly sliced)
• 2 stalks Green Onions (thinly sliced)
• 2 tablespoons Pickled Daikon (adds crunch and tang)
• 1 tablespoon Seasoned Dried Radish (also called panchon, for extra crunch)
• to taste Sriracha (spicy sauce drizzled on top)
• 1 teaspoon Wasabi Paste (optional, mixed into sauce)
• 1 handful Nori Seaweed (torn into strips)
• 2 cups Cooked Rice (short‑grain Japanese rice, cooled)

Instructions

1. Preheat Oven

   Set the oven to 350°F and let it fully preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 350°F

2. Prepare Eggplant

   Rinse the Chinese eggplants, trim the tops and ends, then cut each into bite‑size pieces (about 1‑inch cubes).

   Time: PT10M

3. Roast Eggplant

   Spread the eggplant pieces on a baking sheet, lightly spray or drizzle with oil, sprinkle with salt and pepper, and place the seasoned side down. Roast for 20 minutes, turning once halfway through, until the edges are golden.

   Time: PT20M

   Temperature: 350°F

4. Make Miso Glaze

   In a mixing bowl combine 2 Tbsp miso paste with 2 Tbsp mirin. Stir until a smooth paste forms; add a pinch of salt and mix until no clumps remain.

   Time: PT5M

5. Glaze Eggplant

   Brush the roasted eggplant pieces on all sides with the miso glaze, then return to the oven for an additional 5 minutes.

   Time: PT5M

   Temperature: 350°F

6. Broil Eggplant

   Switch the oven to broil and place the glazed eggplant under the broiler for 4 minutes, watching closely until the glaze caramelizes and the pieces turn crisp.

   Time: PT4M

7. Prepare Salmon

   Pat the salmon fillets dry, lightly spray with oil, season with a pinch of salt and pepper on each side.

   Time: PT3M

8. Bake Salmon

   Place the seasoned salmon on a lined baking sheet and bake at 370°F for 9‑10 minutes, until the center is just pink (medium‑rare).

   Time: PT10M

   Temperature: 370°F

9. Cook Rice

   Rinse 1 cup short‑grain rice until water runs clear, then cook according to package instructions (about 15 minutes). Fluff and set aside.

   Time: PT15M

10. Prepare Toppings

    Thinly slice cucumber and green onions. Measure out pickled daikon, seasoned dried radish, and tear nori into strips.

    Time: PT5M

11. Assemble Bowls

    Divide cooked rice between two bowls. Top each with miso‑glazed eggplant, a salmon fillet, cucumber slices, green onions, pickled daikon, dried radish, and nori strips. Drizzle with sriracha and a dab of wasabi paste if desired.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

55 g

Fat

20 g

Fiber

6 g