Miso Salmon Rice Bowl

Flaky miso-glazed salmon fillet over seasoned rice with quick-pickled cucumber and edamame. Umami-rich and deeply satisfying.

400

Calories

30g

Protein

38g

Carbs

14g

Fat

GLP-1 Tip

Salmon is one of the best proteins for GLP-1 users — the healthy fats help you feel full and the flaky texture is easy to eat. The miso glaze adds flavour without heaviness.

Moderate toleranceHigh ProteinDairy FreeOmega 3 Rich

Ingredients

Serves 1 · 10 min prep · 15 min cook

110 g salmon fillet
65 g white rice, sushi or short-grain, dry weight
15 g miso paste, white
5 ml soy sauce
5 ml mirin
5 ml honey
50 g cucumber, thinly sliced
5 ml rice vinegar
50 g edamame, shelled

Allergens

FishSoySesame

Substitutions

Use cod or chicken for a different protein. Use tamari for GF. Replace rice with cauliflower rice for lower carb.

This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.

Method

1
Preheat oven to 200°C / 400°F. Cook 65g (dry weight) sushi or short-grain rice according to package directions.
~15 min
2
Mix the glaze: combine 1 tbsp white miso paste, 1 tsp soy sauce, 1 tsp mirin, and 1 tsp honey in a small bowl.
~2 min
3
Place a 110g salmon fillet on a lined oven tray, skin-side down. Spread miso glaze evenly over the top.
~1 min
4
Bake for 12-14 minutes until salmon is just cooked through and glaze is caramelised.
~13 min
5
While salmon bakes, make quick pickle: thinly slice 50g cucumber, toss with 1 tsp rice vinegar and a pinch of sugar. Microwave 50g edamame for 1 minute.
~3 min
6
Assemble bowl: rice on the bottom, salmon on top, pickled cucumber and edamame on the side. Garnish with sesame seeds and sliced spring onion.
~2 min

Miso Salmon Rice Bowl

Ingredients

Allergens

Substitutions

Method

Chef Notes