Japanese Miso Salmon Bowl
Estimated $7.56 recipe · $3.78 per serving (US / USD)
Miso-glazed salmon over brown rice with pickled cucumber, edamame, and furikake.
The recipe
Japanese Miso Salmon Bowl
Miso-glazed salmon over brown rice with pickled cucumber, edamame, and furikake.
Ingredients
- 2 salmon fillets
- 150g brown rice
- 2 tbsp white miso paste
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp honey
- 1/2 cucumber
- 1 tbsp rice vinegar
- 80g edamame
- Furikake or sesame seeds
Estimated recipe cost
$7.56 for 2 servings · $3.78 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 2 salmon filletsPlanning assumption · $9.00 / 454 g · Assumes 150 g per item | $5.95 |
| 150g brown riceRetail benchmark · $1.77 / 907 g · Retail reference · Uses 150g | $0.29 |
| 2 tbsp white miso pastePlanning assumption · $3.00 / 300 g · 1 tbsp ≈ 15g | $0.30 |
| 1 tbsp mirinPlanning assumption · $2.50 / 500 ml · 1 tbsp ≈ 15ml | $0.08 |
| 1 tbsp soy sauceRetail benchmark · $1.68 / 444 ml · Retail reference · 1 tbsp ≈ 15ml | $0.06 |
| 1 tsp honeyPlanning assumption · $4.00 / 340 g · 1 tsp ≈ 7g | $0.08 |
| 1/2 cucumberPlanning assumption · $0.70 / 300 g · Assumes 300 g per item | $0.35 |
| 1 tbsp rice vinegarPlanning assumption · $2.50 / 500 ml · 1 tbsp ≈ 15ml | $0.08 |
| 80g edamamePlanning assumption · $1.50 / 340 g · Uses 80g | $0.35 |
| Furikake or sesame seedsPlanning assumption · $2.00 / 60 g · Unspecified amount: assumes 0.5 g | $0.02 |
| Estimated total | $7.56 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Rinse the brown rice and cook in 350ml water — bring to a boil, cover, simmer 25–30 min until tender. Rest 5 min off heat.
- Whisk together the miso paste, mirin, soy sauce, and honey until smooth. Reserve 1 tbsp for dressing.
- Pat the salmon dry and place in a shallow dish. Coat with the miso marinade. Leave 10 min (or up to 24 hours in the fridge).
- Cook the edamame in boiling water 3 min. Drain and salt lightly.
- Heat a non-stick pan over medium-high. Cook the salmon flesh-side down 3 min until caramelised. Flip and cook skin-side 3 min more. Watch carefully — the miso sugar burns quickly.
- Slice the cucumber into ribbons or thin half-moons. Toss with rice vinegar and a pinch of salt.
- Divide the rice between bowls. Top with salmon, edamame, and cucumber. Drizzle the reserved marinade over and finish with furikake or sesame seeds.
Recipe notes
White miso is milder and sweeter than red miso — look for it in the Asian food aisle.
Estimated nutrition per serving
610 kcal · 42g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.