30-Minute Miso BBQ Glazed Salmon Rice Bowls

If you’re looking for a dinner that’s healthy, flavorful, and ridiculously easy to make, these Miso BBQ Glazed Salmon Rice Bowls are about to be your new weeknight obsession. Think caramelized miso-glazed salmon on a bed of fluffy coconut rice, paired with creamy avocado, salty seaweed, crunchy green onion and a hefty drizzle of Miso BBQ sauce. Dinner is done in under 30 minutes!

Trust me, you need this in your life.

Why You’ll Love This Recipe

Perfect for Weeknights – Quick and easy with minimal prep.
Packed with Flavor – The miso BBQ glaze is the perfect balance of sweet, savory, and umami goodness.
Made Easy with Bachan’s Miso BBQ Sauce – No need to mix ingredients from scratch.
Nutrient-Rich – Omega-3s from salmon, gut-friendly miso, and fiber-rich veggies.
Customizable – Swap in your favorite rice, toppings, or even tofu for a plant-based version.

How to Make It Your Own

  • Spice It Up – Use this Hot & Spicy BBQ sauce or add a drizzle of chili crisp.
  • Go Low-Carb – Swap rice for cauliflower rice or a bed of greens.
  • Make It Crispy – Air-fry the salmon for an even crispier texture.
  • Extra Crunch – Top with crushed peanuts or extra furikake.

If you try this Miso BBQ Glazed Salmon Rice Bowl, let me know if you love it! Don’t forget to save & share this recipe with your foodie friends!

Gina

Miso BBQ Salmon Bowls

A perfect weeknight meal featuring tender miso-glazed salmon, fluffy rice, and fresh toppings like avocado, edamame, and furikake.
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Servings: 4

Ingredients

Coconut Rice

  • 2 cups long grain rice rinsed and drained
  • 1 14-oz. can coconut milk
  • 1 1/2 cups water
  • 1 Tbsp. granulated sugar
  • 1 tsp. kosher salt

Salmon & Bowl Assembly

  • 4 salmon fillets
  • salt and freshly ground black pepper
  • 1 tbsp avocado oil
  • 1 avocado diced
  • 1 persian or Japanese cucumber diced
  • 6 to 8 scallions thinly sliced
  • 1/2-1 cup Miso BBQ sauce
  • furikake
  • toasted sesame seeds
  • dried seaweed cut into strips
  • 1 cup edamame

Instructions

Coconut Rice

  • In a large pot over medium heat, combine rice, coconut milk, water, sugar, and salt. Bring to a boil, then reduce heat, and let simmer, covered, 18 to 20 minutes or until rice is tender.
  • Remove from heat and let sit 10 minutes, then fluff with a fork. Serve topped with sesame seeds

Salmon & Bowl Assembly

  • Press salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper.
  • Heat oil in a large stainless steel skillet over medium-high heat until shimmering. Add salmon fillets, skin side down. Immediately reduce heat to medium-low. Cook, pressing gently on back of fillets to ensure good contact between the skin and the pan, until skin is rendered and crisp, about 6 minutes.
  • Flip salmon and cook on second side until a thermometer inserted into the thickest part registers 120°F or medium-rare or 130°F for medium, about 1 minute longer. Transfer salmon to a paper towel lined plate to drain.
  • Divide the coconut rice evenly between 4 bowls.
  • Top with diced avocado, cucumber, seaweed, edamame and scallions. Top each bowl with a salmon fillet and spoon sauce on top and evenly glaze each fillet.
  • Sprinkle with furikake and sesame seeds.
  • Serve immediately.

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