Miso-Glazed Salmon Rice Bowl with Pickled Cucumber

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A nourishing rice bowl featuring tender miso-glazed salmon, crisp pickled cucumber, and steamed jasmine rice for a comforting meal. This Japanese-inspired rice and grain recipe, ready in about 30 minutes, pairs salmon fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 460 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp honey
1 medium, thinly sliced cucumber
1/4 cup rice vinegar
1 tbsp granulated sugar
3 cups cooked steamed jasmine rice
1 tsp sesame oil
2, sliced for garnish scallions
1 tbsp sesame seeds

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp honey until smooth to create the glaze.
Step 2: Preheat the oven to 400°F and line a baking sheet with foil. Place 4 (6 oz each) salmon fillets skin-side down and brush the miso glaze evenly over the top of each fillet.
Step 3: Bake the salmon in the oven for 10-12 minutes until the fish flakes easily with a fork and the glaze is caramelized.
Step 4: While the salmon bakes, combine 1/4 cup rice vinegar, 1 tbsp granulated sugar, and 1 tsp sesame oil in a bowl. Add 1 thinly sliced medium cucumber and toss to coat. Let sit for at least 10 minutes to pickle lightly.
Step 5: To assemble, divide 3 cups cooked steamed jasmine rice into 4 bowls. Top each with a salmon fillet and a generous spoonful of pickled cucumber. Garnish with 2 sliced scallions and 1 tbsp sesame seeds before serving.