Yuzu-Infused Rice Bowl with Miso-Glazed Salmon
A perfectly balanced Japanese rice bowl featuring tender salmon glazed with a bright miso-yuzu sauce, served over warm short-grain rice with seasonal vegetables. This japanese-inspired one pot (gluten-free) ready in about 40 minutes pairs salmon fillets, short-grain Japanese rice, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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.
Ingredients
- 6 oz salmon fillets
- 1 cup short-grain Japanese rice
- 2 tbsp white miso paste
- 1 tbsp yuzu juice
- 1 tsp mirin
- 1 tsp sake
- 1/2 tsp sugar
- 3 oz shiitake mushrooms
- 4 oz baby bok choy
- 1/2 tsp sesame oil
Instructions
- Step 1: Rinse 1 cup short-grain rice under cold water until water runs clear, then cook according to package instructions for 15 minutes until fluffy.
- Step 2: Whisk together 2 tbsp white miso paste, 1 tbsp yuzu juice, 1 tsp mirin, 1 tsp sake, and 1/2 tsp sugar in a small bowl until smooth.
- Step 3: Pat 6 oz salmon fillets dry, brush with 2/3 of the miso glaze, and marinate for 10 minutes while preparing vegetables.
- Step 4: Heat 1/2 tsp sesame oil in a skillet over medium-high heat, add 3 oz sliced shiitake mushrooms, and cook for 4 minutes until golden. Add 4 oz baby bok choy and cook for 2 minutes until bright green.
- Step 5: Place marinated salmon on a baking sheet, brush with remaining glaze, and bake at 400°F for 12 minutes until edges are slightly crisp.
- Step 6: Serve salmon over cooked rice with mushrooms and bok choy arranged on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Yuzu-Infused Rice Bowl with Miso-Glazed Salmon take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Yuzu-Infused Rice Bowl with Miso-Glazed Salmon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salmon fillets from drying out.
Can I substitute ingredients in Yuzu-Infused Rice Bowl with Miso-Glazed Salmon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Yuzu-Infused Rice Bowl with Miso-Glazed Salmon for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Yuzu-Infused Rice Bowl with Miso-Glazed Salmon gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
