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
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.
