Sticky Miso Grapefruit Salmon Bowl

Ingredients

• 1.5 cups Short grain rice (Japanese-style, such as sushi rice)
• 2.25 cups Water (For cooking rice)
• 4 pieces (about 5-6 oz each) Salmon fillets (Skinless or skin-on, center-cut preferred)
• 3 tablespoons White miso (Shiro miso)
• 1.5 tablespoons Honey
• 1 tablespoon Neutral oil (Such as canola, grapeseed, or vegetable oil)
• 1 tablespoon Fresh ginger (Finely grated)
• 2 teaspoons Grapefruit zest (From 1 grapefruit)
• 1 tablespoon Grapefruit juice (Freshly squeezed)
• to taste Kosher salt
• to taste Black pepper (Freshly ground preferred)
• 1 tablespoon Unsalted butter
• 4 whole Scallions (Thinly sliced, both white and green parts)
• 1 whole Avocado (Sliced, for serving)
• 0.5 whole Cucumber (Thinly sliced, for serving)
• 4 whole Radishes (Thinly sliced, for serving)

Instructions

1. Rinse the Rice

   Place 1.5 cups short grain rice in a fine mesh strainer or bowl. Rinse with cold water, agitating with your hands to release excess starch. Drain and repeat 2-3 times until water runs mostly clear.

   Time: PT5M

2. Cook the Rice

   Transfer rinsed rice to a medium saucepan. Add 2 1/4 cups water and level the rice. Bring to a simmer over medium-high heat. Once simmering, stir once, reduce heat to low, cover, and steam for 18 minutes. Turn off heat and let steam, covered, for 10 more minutes. Do not peek.

   Time: PT28M

3. Prepare the Marinade

   In a mixing bowl, combine 3 tbsp white miso, 1.5 tbsp honey, 1 tbsp neutral oil, 1 tbsp finely grated ginger, 2 tsp grapefruit zest, and 1 tbsp grapefruit juice. Whisk until a smooth, thick paste forms.

   Time: PT5M

4. Season and Glaze the Salmon

   Lightly season 4 salmon fillets with kosher salt on all sides. Place on a foil-lined baking sheet. Divide the miso-grapefruit marinade evenly over the fillets, spreading to coat the tops.

   Time: PT3M

5. Broil the Salmon

   Position oven rack 6 inches from broiler. Preheat broiler to high. Place salmon under broiler for 5-7 minutes, until the top is caramelized and slightly charred in spots. Salmon should be just cooked through.

   Time: PT7M

   Temperature: Broiler (high, ~260°C/500°F)

6. Finish the Rice

   When rice is done steaming, add 1 tbsp unsalted butter and 4 sliced scallions. Season with salt and pepper. Gently fluff with a spoon or spatula to combine.

   Time: PT2M

7. Prepare Toppings

   Slice 1 avocado, 1/2 cucumber, and 4 radishes thinly for serving.

   Time: PT3M

8. Assemble the Bowls

   Spoon scallion butter rice into bowls. Top each with a broiled salmon fillet. Arrange avocado, cucumber, and radish slices on the side. Serve immediately.

   Time: PT2M

9. Cleanup

   Wash all used utensils, bowls, saucepan, baking sheet, and cutting board. Wipe down counters and stove.

   Time: PT10M

Nutrition Facts

Calories

600

Protein

32g

Carbohydrates

60g

Fat

25g

Fiber

5g