This Salmon Bowl is brimming with healthy protein, healthy veggies, and savory Asian flavors. Salmon bites are paired with roasted shiitake mushrooms, edamame, avocado, and red cabbage drizzled with a delicious miso dressing.
This Miso Salmon Bowl recipe bursts with umami flavor! Tender chunks of salmon, roasted quickly in the air fryer (instructions included for oven and pan seared) alongside earthy shiitake mushrooms, edamame beans, and creamy slices of avocado. Fresh, crunchy red cabbage adds a splash of color and crispiness to the mix.
It’s all brought together with a mouth-watering miso dressing that’s got a punchy, umami flavor that takes this dish to a whole new savory level. If you’re vegan or on a gluten-free diet, you’ve got options to switch things up without missing out on flavor. A dish that’s as versatile as it is delicious!
For more salmon recipes check out 25+ Amazing Salmon Recipes!
Table of Contents
Why You’ll Love This Salmon Bowl!
- Nutrient-Dense Meal: This salmon bowl is a powerhouse of nutrition.
- Versatile and Customizable: This recipe can easily be adapted to meet your dietary needs without sacrificing flavor. Swap out veggies, and add your favorites.
- Savory Asian Flavors: The Asian spice blend and the umami-rich miso dressing ensures each bite is filled with robust flavors.
Salmon Rice Bowl Ingredients
- Salmon: Wild-caught if possible.
- Asian Spice Blend: A combination of 5-spice, garlic powder, onion powder, black pepper, ginger, and cayenne.
- Shiitakes: If you prefer to use other mushrooms- go for it!
- Veggies: Avocado, edamame, red cabbage. Adjust if you want.
- Rice: Brown rice (we used brown jasmine) jasmine rice, black rice, cauliflower rice, or whatever you prefer.
- Miso dressing: You’ll find all kinds of uses for this delicious dressing!
- Garnish: Cilantro, green onions and toasted sesame seeds.
See the recipe card below for a full list of ingredients and measurements.
How to make Salmon Bowls
Step One: Make the miso dressing: Place all ingredients in the blender, and blend until silky smooth.
Step Two: Roast the Shiitakes. Take off the woody stems and brush the shiitakes with some of the miso dressing. Place in a preheated oven at 450F degrees for 15 – 20 minutes, depending on the size of the mushrooms.
Step Three: Toss salmon in the spice mix gently stirring, until fully coated. Roast in the air fryer at 400F degrees. You can also pan-sear or roast in the oven! See recipe notes for alternative cooking options.
Step Four: Assemble the bowls: Divide the warm rice between bowls. (Shallow bowls work nicely here.) Arrange the shiitakes, edamame, avocado, cabbage and salmon in the bowls.
Drizzle a few tablespoons of dressing over all the components in the bowl including the salmon.
Expert Tips
- We love the crispy texture of the salmon bites when using an air fryer, but this could just as easily be achieved in a hot skillet or roasted in the oven with the shiitake mushrooms.
- The secret to a good bowl is to include a variety of textures! Crunchy veggies like cabbage or carrots, paired with soft avocado, and crispy shiitakes, provide a good variety!
- If going grain-free, make a big batch of our Asian Slaw to use this as the base!
Storage
This recipe makes four bowls, and can easily be made ahead for meal prep and stored in airtight containers in the fridge.
What to serve with Salmon Bowls
Serve Salmon bowls simply with the miso dressing or drizzle with Chili Crisp. Peanut Chili Crunch adds great texture and here is our favorite base: Jasmine Rice!
More Salmon recipes you may enjoy
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Miso Salmon Bowl
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 bowls 1x
- Category: Bowl, dinner idea
- Method: air fryer, stovetop, oven
- Cuisine: Asian
Description
Thes Miso Salmon Bowls are clean and simple with savory Asian flavors. Salmon bites with roasted shiitakes, edamame, avocado, and red cabbage drizzled with a delicious miso dressing. Vegan and gluten-free adaptable.
Ingredients
Salmon Bites
- 1 pound salmon fillets, fully thawed- choose fillets that are even in thickness. (Skin off or peel off after cooked) Or sub tofu.
- 1/4 teaspoon 5-spice
- 1/4– 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ginger
- 1/2 teaspoon black pepper
- 1/8 –1/4 teaspoon cayenne
- 1 teaspoon sugar
Salmon Bowl Ingredients
- 3–4 cups cooked rice (brown rice, jasmine rice, black rice, or other cooked grain, or cooked cauliflower rice)
- 2 cups (8 ounces) fresh shiitake mushrooms
- 2 cups edamame, shelled and thawed (or sub cucumber)
- 1 large avocado
- 2 cups red cabbage, shredded (see notes if you prefer cooked cabbage)
- Optional Garnishes: sesame seeds, cilantro, scallions, microgreens, Chili Crisp or Peanut Chili Crunch
Miso Dressing
- 1/4 cup olive oil
- 3 tablespoons sesame oil
- 3 tablespoons rice vinegar
- 3 tablespoons maple syrup (or honey)
- 2 tablespoons miso paste
- 2 tablespoons soy sauce or Braggs Liquid Aminos
- 2 tablespoons water
- 1 small garlic clove
- 2 teaspoons fresh ginger, sliced
- 1/4 teaspoon salt
- pinch cayenne
Instructions
- Set Rice to cook according to package directions. See Jasmine Rice.
- Miso Dressing: Place all ingredients in the blender, and blend until silky smooth.
- Roast the Shiitakes: Take off the woody stems and brush the shiitakes with some of the miso dressing. Place in a single layer on a baking sheet in a preheated oven at 450F degrees for 15 – 20 minutes, depending on the size of the mushrooms.
- Salmon: Mix together 5-spice, salt, garlic powder, onion powder, ginger, black pepper, cayenne, and sugar in a bowl. Pat the salmon fillets with a paper towel to soak up any moisture. Cut into 1-inch cubes and toss in the spice mix gently stirring, until fully coated.
- Preheat the air fryer to 400F degrees. See notes for alternative cooking options. Arrange salmon on the rack with a little space between each piece. (Do this in two batches if needed.) Spraying on a little olive oil will help them crisp up a bit- this is totally optional.
- Air fry for 3 minutes. Turn the salmon pieces and cook for 2 minutes more, depending on how thick your salmon pieces are. The internal temperature should be about 125F degrees. It continues to cook as it cools. Try not to overcook!
- Assemble the bowls: Divide the warm rice between bowls. (Shallow bowls work nicely here.) Arrange the shiitakes, edamame, avocado, cabbage and salmon in the bowls. (Makes 4 bowls, can easily be made ahead for meal prep.)
- Drizzle a few tablespoons of dressing over each bowl, over all the components including the salmon.
Garnish with fresh cilantro, green onions, toasted sesame seeds and chili flakes or sriracha.
Notes
Salmon bites in the oven: Bake at 450 on a metal rack over the baking sheet pan or parchment lined 5- 7 minutes.
Salmon bites pan seared: Heat oil in a large skillet over medium-high heat. Sear the salmon until deeply golden- about 3 minutes. Flip, sear the other sides 3-4 minutes- time will depend on the thickness of the pieces.
Alternative to raw red cabbage, cut in thicker wedges, brush with the miso dressing, and roast alongside the shiitakes.
If there are leftovers, you can mix the dressing in with the rice and add veggies on top- it will soften the rice and create more of a grain salad.
Nutrition
- Serving Size: one bowl- including 1/2 cup rice and miso dressing
- Calories: 620
- Sugar: 9.5 g
- Sodium: 575 mg
- Fat: 28 g
- Saturated Fat: 3.7 g
- Carbohydrates: 58.8 g
- Fiber: 9 g
- Protein: 39 g
- Cholesterol: 57.9 mg
This was amazing, it had so much flavour and was very colourful!
Glad you enjoyed April!
Amazing recipe, thank you again!
We use your recipes regularly!
Thanks Cheryl, appreciate hearing this!
Made this with tofu love the dressing it was spectacular.
Perfect!
This is delicious. I added pickled red onions (also Sylvia’s recipe). It’s open to all kinds of variations. Will be part of my rotation for sure.
Yummy, great idea!
Delicious and gorgeous meal! I will make again and again. Thank you Sylvia!
Happy you enjoyed Debi!
Fabulous flavor and healthy! This recipe is a winner. I used Persian cucumbers instead of edamame, since that’s what I had on hand. This is one I’ll make for company!! I’ve made a lot of the Feasting At Home recipes, I’ve been a fan since the Mizuna days.
Awww…love that Jody, so nice you are still with us!
Great!
This is delicious, made it once with salmon and once with mahi, it’s a very versatile recipe. The dressing and spice rub are perfect!
Thanks Kat, so glad to hear this!
Great!
Excuse me while I just bathe in the miso dressing!!!!
Marsha, yes! 😂
Cannot say enough good things about this recipe. The miso dressing is fantastic, loved the salmon I substituted roasted asparagus for edamame left out rice and did Asian slaw as you suggested, it was terrific thank you.
Sounds perfect, so glad you enjoyed Fran!
Wow – best recipe I’ve made from your website, and I’ve made a lot. I marinated and roasted the cabbage with the dressing, and used pork tenderloin, also marinated with the dressing (our tiny supermarket has limited seafood). Really good!
Nice Mark, glad you found inspiration and success!
Is this dish warmed up or served as finished, even with the rice chilled. Thanks
Honestly it tastes best with warm rice. If there are leftovers you could mix the dressing in with the rice and veggies- it will soften the rice (even though it is chilled) and create more of a grain salad. I noted the recipe. 🙂