Miso Salmon Brown Rice Bowl

We ate fish, brown rice and vegetables for dinner last night. My body be like "where's the freakin' chocolate lady?"


Miso Salmon Brown Rice Bowl
Serves 4

3 cups hot cooked brown rice
4 pieces of skinless salmon
2 teaspoons sesame oil
2 tablespoons white miso
1 teaspoon brown sugar
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
1 large cucumber, peeled
3 tablespoons Japanese pickled ginger
1 avocado, thinly sliced
Yakiniku Sauce for drizzling

Heat the grill (broiler) to high. Put the shelf about 10cm away from the grill (miso and sugar burn easily).  Line a baking tray with foil. Set aside.

Using a vegetable peeler or mandolin, slice the cucumber into very thin ribbons. Put them in a bowl with the ginger and 1 teaspoon of sesame oil and mix. Set aside.

In a small bowl mix the remaining 1 teaspoon of the sesame oil with the miso, sugar and about 2 tablespoons of water to make a paste. Lay the salmon on the foil lined tray and spread the paste over the fish. Sprinkle with the white and black sesame seeds and grill for about 6-8 minutes depending on how you like your fish and how thick the fillets are.

Divide the rice among 4 serving bowls. Top with sliced avocado, the cucumber and ginger salad and then a piece of salmon. Drizzle with Yakiniku sauce.