Close up view of miso and soy glazed salmon over rice with broccoli and edamame in a bowl.

Miso and Soy Glazed Salmon Rice Bowl

Created by The Culinary Institute of America chefs, this Rice Bowl employs classic Japanese flavors and fresh salmon. Try this recipe or use it as a starting point to explore your culinary creativity by substituting almost any fish and any aromatic U.S.-grown rice.

  • Serving Size
    2 cups
  • Prep Time
    3 hr
  • Cook Time
    10 min
  • Total Time
    3 hr 10 min


  • 1 teaspoon kosher salt
  • ½ cup soy sauce
  • 2 teaspoons white miso
  • ½ cup sake
  • ½ Cup Mirin
  • ¼ cup sugar
  • ⅓ cup scallion
  • ⅓ cup ginger
  • 3 pounds salmon filet
  • 3 quarts U.S. Jasmine or U.S. Basmati rice, cooked
  • 1 cup snow peas
  • 2 teaspoons black sesame seeds
  • 2 cups edamame
  • kosher salt and ground black pepper
  • 1 quart broccoli florets
  • 1 pint miso vinaigrette
  • 1 teaspoon chili oil
  • 1 cup daikon sprouts
  • ¼ cup pickled sushi ginger
  • 1 package cucumber
  • 4 each scallions
  • ½ cup cilantro leaves


  • Combine salt, soy sauce, miso, sake, mirin, sugar, scallion and ginger in a saucepan; bring to a simmer, remove from heat and cool to room temperature. Pour over salmon, toss gently to coat, cover and refrigerate for about 2 hours.
  • Remove salmon from marinade and grill or sauté in a non-stick skillet until nicely browned and cooked through. Keep warm. Mix the rice, snow peas, sesame seeds and edamame. Season to taste with salt and pepper and steam until heat through (about 3 minutes).
  • Place 1 ¼ cups rice mixture in a deep bowl. Arrange broccoli and salmon on top. Drizzle with some of the miso vinaigrette and a few drops of chili oil. Toss the sprouts, pickled ginger, cucumber, scallions and cilantro with the rice wine vinegar and some salt and pepper, and use to garnish rice bowls.