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Miso Salmon Bowl Recipe

Name: Miso Salmon Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 bowls
Cuisine: Asian
Ingredients: 1 pound salmon fillets, fully thawed (even thickness, skin off or peel off after cooked); 0.25 teaspoon 5-spice; 0.25 teaspoon salt; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; 0.5 teaspoon ground ginger; 0.5 teaspoon black pepper; 0.125 teaspoon cayenne; 1 teaspoon sugar; 3 cups cooked rice (brown, jasmine, black rice, or cauliflower rice); 2 cups fresh shiitake mushrooms (8 ounces); 2 cups edamame, shelled and thawed; 1 large avocado; 2 cups red cabbage, shredded; sesame seeds, cilantro, scallions, microgreens, or chili crisp for garnish (optional); 0.25 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; 0.25 teaspoon salt; pinch of cayenne

These 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.

4.8 from 156 votes

40 mins

Total Time

bowls

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How to Make the Best Miso Salmon Bowl

These Miso Salmon Bowls bring together everything you could want in a weeknight dinner: protein-packed salmon, colorful vegetables, and a dressing so delicious you’ll want to drizzle it on everything. The combination of air-fried salmon bites with roasted shiitake mushrooms, creamy avocado, crunchy cabbage, and bright edamame creates a bowl that’s as beautiful as it is satisfying.

The star of this dish is undoubtedly the miso dressing. Made with a blend of olive oil, sesame oil, rice vinegar, and miso paste, it delivers that perfect umami punch that ties all the components together. The dressing also does double duty—use it to glaze the shiitake mushrooms before roasting for an extra layer of flavor.

What makes this recipe truly special is its adaptability. Swap the salmon for tofu to make it vegan, use cauliflower rice to keep it low-carb, or switch up the vegetables based on what you have on hand. Whether you’re prepping meals for the week or looking for a nourishing dinner that comes together quickly, these miso salmon bowls deliver on every level.

Keywordsalmon bowl, salmon bowl recipe, salmon rice bowl, salmon rice bowls, salmon rice bowl recipe

Ingredients

Salmon

1 pound salmon fillets, fully thawed (even thickness, skin off or peel off after cooked)
0.25 teaspoon 5-spice
0.25 teaspoon salt
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
0.5 teaspoon ground ginger
0.5 teaspoon black pepper
0.125 teaspoon cayenne
1 teaspoon sugar

Bowl Components

3 cups cooked rice (brown, jasmine, black rice, or cauliflower rice)
2 cups fresh shiitake mushrooms (8 ounces)
2 cups edamame, shelled and thawed
1 large avocado
2 cups red cabbage, shredded
sesame seeds, cilantro, scallions, microgreens, or chili crisp for garnish (optional)

Miso Dressing

Instructions

Prepare the Rice and Dressing

Set rice to cook according to package directions.
Place all miso dressing ingredients in a blender and blend until silky smooth. Set aside.

Roast the Shiitakes

Preheat oven to 450°F.
Remove woody stems from shiitakes and brush them with some of the miso dressing.
Place in a single layer on a baking sheet and roast for 15-20 minutes, depending on the size of the mushrooms.

Prepare and Cook the 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 absorb moisture. Cut into 1-inch cubes.
Toss salmon cubes in the spice mix, gently stirring until fully coated.
Preheat the air fryer to 400°F. Arrange salmon on the rack with space between each piece. Optionally spray with olive oil for extra crispness.
Air fry for 3 minutes, then turn the salmon pieces and cook for 2 more minutes. Internal temperature should reach about 125°F. Don't overcook!

Assemble the Bowls

Divide warm rice between four shallow bowls.
Arrange the roasted shiitakes, edamame, sliced avocado, shredded cabbage, and salmon bites in each bowl.
Drizzle a few tablespoons of miso dressing over all components, including the salmon.
Garnish with sesame seeds, cilantro, scallions, or chili crisp as desired.

Notes

For tofu bowls, substitute firm tofu for the salmon and follow the same seasoning and air frying method.
If you don't have an air fryer, you can pan-sear the salmon in a skillet over medium-high heat for 2-3 minutes per side.
The miso dressing can be made ahead and stored in the refrigerator for up to one week.
These bowls are perfect for meal prep—assemble components separately and combine when ready to eat.