Sticky Miso Grapefruit Salmon Bowl
Sticky Miso Grapefruit Salmon Bowl is a medium Japanese-inspired American recipe that serves 4. 600 calories per serving.
Prep: 25 min | Cook: 20 min | Total: 55 min
Cost: $32.90 total, $8.23 per serving
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
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
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
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
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
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)
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
Prepare Toppings
Slice 1 avocado, 1/2 cucumber, and 4 radishes thinly for serving.
Time: PT3M
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
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
Dietary info: Pescatarian, Contains gluten-free ingredients (check miso label), high-protein, high-fiber
Allergens: Fish, Soy, Dairy (butter)
Ingredient Substitutions
- Instead of Short grain rice: Calrose rice, Medium grain rice
- Instead of Salmon fillets: Arctic char, Steelhead trout
- Instead of White miso: Yellow miso (milder), Chickpea miso
- Instead of Honey: Maple syrup, Agave
- Instead of Neutral oil: Light olive oil, Sunflower oil
- Instead of Fresh ginger: 1 tsp ground ginger
- Instead of Grapefruit zest: Orange zest, Lemon zest
- Instead of Grapefruit juice: Orange juice, Lemon juice
- Instead of Kosher salt: Sea salt
- Instead of Unsalted butter: Vegan butter, Olive oil
- Instead of Scallions: Chives, Leeks (white part)
- Instead of Cucumber: Daikon radish
Equipment Needed
- Medium saucepan with lid
- Fine mesh strainer
- Mixing bowl
- Microplane or fine grater
- Whisk
- Baking sheet
- Aluminum foil
- Knife
- Cutting board
- Measuring spoons
- Spoon or spatula
Critical Steps — Do Not Skip
- Rinsing the rice thoroughly to avoid gummy texture.
- Steaming rice without peeking to ensure proper doneness.
- Making a smooth, thick marinade for maximum flavor.
- Broiling salmon just until caramelized, not burnt.
Chef Tips from the Video
- Use the freshest salmon you can find for best results.
- If you prefer a less sweet glaze, reduce honey slightly.
- Add a sprinkle of toasted sesame seeds or chili flakes for extra flavor.
Troubleshooting
Rice is too sticky or mushy.
Rinse rice more thoroughly and use correct water ratio. Do not overcook.
Salmon is burnt on top but raw inside.
Reduce broiler intensity or move rack further from heat. Use thinner fillets or finish cooking in oven at lower temperature.
Marinade is too thick to spread.
Add a few drops of water or more grapefruit juice to loosen.
Salmon sticks to foil.
Lightly oil the foil before placing salmon.
Storage
Refrigerator: Store leftover salmon and rice in airtight containers for up to 2 days. Toppings best stored separately.
Freezer: Cooked salmon can be frozen up to 1 month; rice up to 1 month. Toppings do not freeze well.
Room temperature: Do not leave cooked salmon or rice at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate salmon up to 1 day ahead if desired.
- Rice can be cooked in advance and reheated with butter and scallions.
- Prep toppings just before serving for freshness.
Last updated: August 24, 2026
