🍣 Miso-Mayo Salmon Rice Bowls

← Recipes · Week of Jun 1–7

Adapted from BA Spicy Salmon Roll Bowl — swap sriracha/chili crisp for white miso · Original Recipe

~20 min, broiler, rice bowl. Serves 4 (with leftovers).

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🧑‍🍳 Mise en Place

Prep order (do this first → last):

1. Start rice — needs 20-25 min unattended
2. Make quick pickles while rice cooks
3. Mix miso-mayo while pickles rest
4. Slice avocado and cube salmon last (avocado browns fast)

Prepped ingredients (have these ready):

Ingredient	Prep
2 cups sushi rice or short-grain	Rinse in fine-mesh strainer until water runs clear
3 Persian cucumbers	Thinly sliced into rounds (mandoline or sharp knife)
¼ cup unseasoned rice vinegar	For the pickle liquid — reserve extra for drizzling
12 oz salmon fillet (skin-on)	Cut into 1” cubes, patted very dry with paper towels
2 tbsp white miso + 3 tbsp mayo	Whisked smooth in a small bowl — this is your miso-mayo
2 avocados	Sliced ¼” thick, just before serving
3 scallions	Thinly sliced on the bias, green parts only
Furikake or toasted sesame seeds	For garnish at the table

Miso-mayo mix (the adaptation):

• 2 tbsp white miso + 3 tbsp mayo → whisk smooth
• Original used chili crisp + mayo; this swap is milder, umami-forward
• Taste before spreading — add a dash of rice vinegar if you want more tang

Streamlining tips:

• Pickled cucumbers can sit for hours — make first and set aside
• Rice cooks 20 min = all other prep fits in one window
• Start salmon under broiler when rice timer goes off — they finish together
• Oscar-friendly: plain rice + a plain piece of salmon (skip miso-mayo) + avocado slices + cucumber
• No need to peel Persian cucumbers — thin skin

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🛒 Shopping List

🥬 Produce

• 3 Persian cucumbers
• 2 avocados
• 3 scallions

🥩 Protein

• 12 oz salmon fillet (skin-on)

🥫 Pantry

• 2 cups sushi rice or short-grain rice
• ¼ cup unseasoned rice vinegar
• 2 tbsp white miso paste
• Mayonnaise (⅓ cup + 3 tbsp)
• Kosher salt
• Cayenne pepper
• Furikake, shichimi togarashi, and/or toasted sesame seeds

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Ingredients (adapted)

• 3 Persian cucumbers, thinly sliced
• ¼ cup unseasoned rice vinegar, plus more for drizzling
• Kosher salt
• 2 cups sushi rice or other short-grain rice
• 2 tbsp white miso paste
• ⅓ cup + 3 tbsp mayonnaise
• 12 oz salmon fillet, preferably skin-on, cut into 1” cubes
• Pinch of cayenne pepper
• 2 avocados, thinly sliced
• 3 scallions, thinly sliced
• Furikake, shichimi togarashi, and/or toasted sesame seeds (for serving)

Method

1. Pickles: Toss cucumbers, ¼ cup rice vinegar, and a big pinch of kosher salt in a medium bowl. Let sit, tossing occasionally, until ready to use.
2. Rice: Bring rice, a pinch of salt, and 2½ cups water to a boil. Reduce heat to low, cover tightly. Cook 20-25 min until tender and water is absorbed. Gently fluff with a fork.
3. Miso-mayo: Stir together 2 tbsp white miso and ⅓ cup mayo in a small bowl. Set aside.
4. Salmon: Heat broiler on high with rack in upper third. Pat salmon cubes dry, season with salt. Mix remaining 3 tbsp mayo with a pinch of cayenne; toss salmon to coat. Arrange skin-side up on a foil-lined baking sheet. Broil until browned and opaque throughout, 8-10 minutes.
5. Serve: Scoop rice into bowls. Divide salmon, drained pickled cucumbers, and avocado among bowls. Spoon some cucumber pickling liquid over. Drizzle with miso-mayo. Top with scallions and furikake/sesame seeds.