A Japanese-inspired salmon rice bowl with miso, ginger, cucumber, and green onion.
220 gFresh salmon
8 gGinger
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2 clovesGarlic
80 gCucumber
10 gGreen onion
0.5 cupRice
0.75 cupWater
22 gMiso paste
1 tbspSoy Sauce
1.5 tspSesame Oil
To tasteSalt
To tasteBlack Pepper
Cook Rice in Water with Salt for 12 minutes.
Whisk Miso paste, Soy Sauce, Ginger, Garlic, Sesame Oil, and Black Pepper into a glaze.
Sear Fresh salmon for 4 minutes per side, brushing with the miso glaze. Serve the salmon over Rice with Cucumber and Green onion.