Recipe: Miso Glazed Salmon on Sushi Rice

This recipe from Bon Appetit (the only food magazine I have a subscription to) is just brilliant. It’s easy to make and tastes oh, so good! The sushi rice adds so much flavour and I love the glaze for the salmon, it’s what really makes the dish.

As usual I have made some changes though, as I don’t like my salmon cooked through. Just cook it for longer if you do. I also added my sesame broccoli as I think it goes really well with the dish and it needed some vegetables.

Even though it’s easy to make I think this is a perfect supper on the weekend or for a little dinner party. You could make it as weeknight supper too of course, but I prefer something more straight forward then (there is a bit of waiting time involved here).

Miso glazed salmon on sushi rice, serves 2

Adapted from Bon Appetit’s recipe.

A little note: I have measuring cups so used them, but I have also converted the amount to ml to make it easier.

Sushi rice:

1 cup (236 ml) sushi rice

1 tsp salt

2 tbsp rice vinegar

1 1/2 tsp sugar


2 tbsp maple syrup

2 tbsp white miso

2 tbsp tamari or soy sauce

2 tbsp rice vinegar

1 tbsp olive oil

2 boneless salmon fillets (approx 220-240 g each)


Sesame broccoli:

150 g tenderstem broccoli, rinsed and trimmed


1 tbsp toasted sesame oil

1 tbsp sesame seeds

To serve:

3 spring onions, finely sliced

1 tbsp sesame seeds

lime wedges

Rinse the rice several times in cold water in a sieve until it runs clear. Transfer for a saucepan and add a pinch of salt and 1 1/4 cups (approx 300 ml) cold water. Stir once, cover, and reduce heat to low. Cook until water is evaporated and rice is tender, 18–20 minutes. Remove from heat and let sit, covered, for 10 minutes.

Whisk vinegar, sugar and the salt in a small bowl until sugar dissolves. Stir into rice and let sit (covered so it stays warm) until ready to use.

Mix maple syrup, miso, tamari and rice vinegar in a small bowl. Heat up the oil in a medium non-stick frying pan over medium-high heat. Season salmon with salt and place in the pan skin-side down. Cook until skin is very crisp and deep golden brown, 3 minutes. Turn the salmon and cook for a minute. Reduce the heat to low and add the glaze. Cook, stirring occasionally, until it begins to thicken, approx 1 minute. Baste the salmon with glaze and cook, basting occasionally, until glaze evenly coats fish, about 1 more minute.

Place the broccoli in a small frying pan and cover with boiling water. Add salt. Bring to the boil, then drain away the water. Place the pan back on medium heat and drizzle with toasted sesame oil. Add the sesame seeds and cook for a minute.

Divide the sushi rice on two plates. Place the salmon on top and drizzle with the glaze. Sprinkle with sesame seeds and spring onions. Place the lime wedges on the plate and add the sesame broccoli.

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