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-inspired one-pot recipe (gluten-free, high-protein), ready in about 40 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 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 "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.

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.