Experience a vibrant twist on fresh salmon with a delightful miso soy marinade infused with ginger, garlic, and honey. Tender salmon melds with sushi rice, crisp cucumber, and creamy avocado. The final touch of scallions and sesame seeds delivers a perfect balance of zest and texture in this versatile dish.

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I’m excited to share my Miso Soy Salmon Sashimi Bowl recipe that’s bursting with flavor and loaded with nutritional benefits. I use fresh salmon sashimi cut into cubes, mixed with a blend of miso paste, soy sauce, mirin, rice vinegar, sesame oil, honey, minced garlic and grated ginger.

This mix not only brings an amazing taste but also provides plenty of protein and omega-3 fatty acids. It cooks up in about 15 minutes so it’s quick to whip up whether you need an appetizer or a snack.

If you want a more filling meal, simply serve it over sushi rice paired with sliced cucumber and diced avocado. I’ve seen great versions of this dish, like Salmon Sashimi recipes and even ones titled Salmon Aburi Sushi online, and every time it delivers a perfect balance of sweet and savory.

I hope you enjoy making and eating this recipe as much as I do.

Why I Like this Recipe

I like this recipe because it’s super quick and easy to whip up, which is perfect for those busy days. I love that the fresh salmon gets this amazing mix of miso, soy, ginger and all the other stuff that really makes each bite burst with flavor. I also enjoy how I can mix in sushi rice, cucumber or avocado—sometimes I even change it up so it never gets boring. And finally, its versatility means I can have it as a fancy appetizer one day or a simple lunch the next, which fits my schedule really well.

Ingredients

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Fresh salmon sashimi is a lean, protein-rich ingredient that give a delicate, refreshing flavor.
Miso paste, a fermented ingredient, adds umami taste and helps support digestion.
Soy sauce gives a salty tang that balances flavors and enhances the overall dish.
Sushi rice supplies carbs and a soft texture, soaking up all the mixed flavours.
Mirin brings gentle sweetness to counterbalance the saltiness of miso and soy.

Ingredient Quantities

Fresh salmon sashimi (about 6 oz, cut into cubes)

Miso paste (2 tablespoons)

Soy sauce (2 tablespoons)

Mirin (1 tablespoon)

Rice vinegar (1 teaspoon)

Sesame oil (1 teaspoon)

Honey (1 teaspoon)

Minced garlic (1 clove)

Grated ginger (1 teaspoon)

Sushi rice (1 cup cooked, optional for a full meal)

Sliced cucumber (1/2, optional)

Diced avocado (1/2, optional)

Chopped scallions (for garnish)

Sesame seeds (to sprinkle on top)

How to Make this

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1. Cube the fresh salmon sashimi into bite-sized pieces and set them aside.

2. In a bowl mix together the miso paste, soy sauce, mirin, rice vinegar, sesame oil, honey, minced garlic and grated ginger until its well combined.

3. Add the salmon cubes to the marinade and gently stir so that each piece is coated evenly.

4. Let the salmon marinate for about 10 minutes so the flavors really sink in.

5. If you’re using sushi rice, spoon one cup of cooked rice into your bowl and fluff it up a bit.

6. Optional step: Arrange the sliced cucumber and diced avocado on top of the rice if you like some extra crunch and creaminess.

7. Carefully add the marinated salmon over the rice or serve it on the side if you prefer.

8. Drizzle any remaining marinade over the top to boost the flavor even more.

9. Sprinkle chopped scallions and sesame seeds evenly over everything for that perfect garnish.

10. Enjoy your Miso Soy Salmon Sashimi Bowl right away while its fresh and bursting with flavor!

Equipment Needed

1. Chef’s knife for cubing the salmon and slicing the cucumber and avocado
2. Cutting board to keep your countertops tidy
3. Mixing bowl to beat together the miso paste, soy sauce, and other marinade ingredients
4. Measuring spoons to get the right amounts of miso paste, soy sauce, and more
5. A spatula or stirring spoon so you can gently mix the salmon into the marinade
6. A pot or rice cooker to prepare the sushi rice if you’re using it
7. A rice paddle or fork to fluff your rice after cooking
8. A grater for the ginger (if you don’t have one, a small knife might do, but it won’t be the same)

FAQ

Q: Can I use a different kind of fish instead of salmon?

A: Yeah, you can totally use another sushi grade fish like tuna. Just be sure its fresh and safe to eat raw.

Q: How do I know if my salmon is safe for sashimi?

A: Make sure you buy sushi grade salmon from a reliable store and keep it chilled until you use it. If in doubt, ask the fishmonger.

Q: Do I really need to marinate the salmon?

A: Well, the marinade adds alot of flavor but if you're not a fan, you can always use a lighter dash of soy and a squeeze of lemon instead.

Q: Why include options like cucumber and avocado?

A: They give the dish extra crunch and creaminess so its up to you if you wanna make it a more filling, meal like bowl.

Q: How long should I let the salmon sit in the marinade?

A: Just a few minutes, like 5 to 10 minutes. Too long can start to cook the fish with the vinegar and miso paste.

Miso Soy Salmon Sashimi Bowl Recipe Substitutions and Variations

If you don’t have fresh salmon sashimi, you could try using tuna or even lightly cooked salmon for a similar effect.
If soy sauce is out, tamari or coconut aminos are pretty good alternatives that still pack a salty punch.
For mirin, you can mix a bit of sake with a pinch of sugar as a decent substitute that gives you that sweet tang.
If honey’s not available or you want a vegan option, maple syrup or agave nectar works just fine.

Pro Tips

1. Always use the freshest salmon you can find – it really makes a difference since the fish is the star of the bowl and you dont want any off flavors.
2. Be careful not to marinate the salmon too long; 10 minutes is perfect. If you leave it in the marinade for too long, it might get mushy and lose that firm texture.
3. When you mix the marinade, stir it really well so that the miso paste doesnt clump up. A smooth sauce helps the flavors coat the fish evenly.
4. If you’re serving the salmon over rice, make sure your rice is nice and fluffy. Rinse it a couple of times to get rid of extra starch; it’ll give you a better texture in every bite.
5. Toasting the sesame seeds lightly in a dry pan before sprinkling them on top can enhance their nutty flavor, giving your dish that extra pop of taste.