Miso-Glazed Salmon with Mochi Rice

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Succulent salmon fillets coated in a sweet-savory miso glaze, served atop chewy mochi rice for a perfect balance of umami and texture. This Japanese one-pot recipe (gluten-free, high-protein), ready in about 40 minutes, pairs salmon fillets, white miso paste, and mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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.

Ingredients

• 6 oz salmon fillets
• 2 tbsp white miso paste
• 1 tbsp mirin
• 1 tsp rice wine vinegar
• 1 cup short-grain sushi rice
• 1 cup water
• 1/2 tsp toasted sesame oil
• 1 tsp toasted white sesame seeds

Instructions

1. Step 1: Whisk miso paste, mirin, and rice wine vinegar in a small bowl until smooth. Pat salmon fillets dry and brush evenly with half the miso mixture.
2. Step 2: Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
3. Step 3: Fluff cooked rice with a fork, stir in toasted sesame oil, and transfer to a serving dish. Arrange glazed salmon on top and sprinkle with sesame seeds.
4. Step 4: Let salmon rest for 5 minutes before serving to allow glaze to set.