Miso Chili Crunch Salmon Bowls

Is it just me or does a good bowl always hit the spot?! There’s something about all the flavors and textures mixed up that when work well just make it a top favorite type of dish for me. Miso paste + chili oil are the stars of the marinade here and make for a flavor packed salmon that is extremely tender but slightly crispy on the outside. Served over a basmati rice that is flavored with ginger, shallot, garlic and sesame oil and paired with broccoli — the bowl is nutrient dense, extremly satisfying and seriously tasty. I love topping this with a little japanese mayo and sesame seeds for added creamy & crunchy texture plus additional flavor.

Is this recipe family friendly? Yes! Kind of. The broccoli and rice are easy to serve the whole family. If you have a young child that you avoid excess sodium with or who doesn’t enjoy spice, you can cook them a more plain salmon separate, or even just rinse off a little bit of the salmon post cooking for them to remove most of the sauce, just don’t run under water more than a quick moment in order to reduce making the salmon totally bland.

Can I double this recipe? Yes, absolutely, 2x everything with same instructinos should work just fine.

Will this keep as leftovers? Yes, you can keep it in the fridge up to a few days I would just recommend heating the rice and broccoli a little before adding the salmon and finishing the reheat in order to avoid overcooking the salmon, it will heat faster than the rice.

Any other questions, I’m happy to answer in the comments, otherwise let’s keep it short and sweet and get to cooking!

Miso Chili Crunch Salmon Bowls

Salmon marinated and seared in a miso chili crunch sauce with roasted broccoli over basmati with ginger, garlic and shallot.
Prep Time 10 minutes
Cook Time 25 minutes
Marinade 2 hours
Course Main Course
Servings 2 Bowls
Calories 690 kcal


Salmon Marinade

  • 1/4 cup mirin
  • 1 + 1 tbsp + tsp white miso paste
  • 1 tbsp chili crunch oil
  • 1 tsp sesame oil
  • 1/2 tsp fish sauce
  • 250 g salmon filet, cubed into 1 inch cubes 8-10 oz

Basmati Rice

  • 1 tsp sesame oil
  • 1 shallot, finely diced
  • 2 cloves garlic, finely diced
  • 1 tbsp fresh ginger, shaved/minced
  • 1 tbsp rice vinegar
  • 1 cup basmati, uncooked
  • 1.75 cups water
  • 1 pinch sea salt

Roasted Broccoli

  • 400 g broccoli, chopped into florets (about one small head of broccoli)
  • 1 tbsp olive oil
  • s&p to taste

Optional Toppings

  • drizzle of Kewpie mayo or spicy mayo
  • black sesame seeds


  • 2+ hours before cooking, add mirin to a small saucepan and bring to a boil, once boiling boil 20-30 seconds to burn off the alcohol. Turn heat off and add in all other marinade ingredients to pan, stir until evenly combined and remove from warm burner, allow a few minutes to cool and add to a bag (or tight seal container). Add in cubed salmon and toss to combine. Refrigerate until ready to cook.
    1/4 cup mirin, 1 + 1 tbsp + tsp white miso paste, 1 tbsp chili crunch oil, 1 tsp sesame oil, 1/2 tsp fish sauce, 250 g salmon filet, cubed into 1 inch cubes
  • Preheat oven to 400℉ or 200℃.
  • Add sesame oil for rice to a medium sauce pan over medium heat, allow to heat up a couple minutes. Add in shallot and cook a few minutes until softening. Add in ginger and garlic and cook 30 seconds more until fragrant. Add in rice vinegar and dry basmati rice and turn heat up to high. Cook a couple minutes stirring regularly to evenly toast the basmati. Add 1.75 cups water + pinch of salt and bring to a boil. As soon as boiling cover and reduce heat to low (setting 2 on electric stove) and set timer for 20 minutes. If rice finishes before broccoli and salmon, just turn burner off and leave covered and warm. Water should be fully absorbed and rice fluffy.
    1 tsp sesame oil, 1 shallot, finely diced, 2 cloves garlic, finely diced, 1 tbsp fresh ginger, shaved/minced, 1 tbsp rice vinegar, 1 cup basmati, uncooked, 1 pinch sea salt, 1.75 cups water
  • As soon as rice is covered and on low heat add broccoli florets to an oven safe dish (preferably lined with parment paper, foil or a silicone baking sheet) and toss with olive oil, salt & pepper. Allow broccoli to roast for duration of rice cooking, maybe a few minutes longer. Cook until broccoli starts to get a slight crisp to it.
    400 g broccoli, chopped into florets, 1 tbsp olive oil, s&p to taste
  • When rice and broccoli have about 10 minutes left, heat a skillet (non stick if you have it) to medium high heat, let it get hot for a few minutes before adding salmon.
    Pour salmon and all marinade into hot pan ( there will possibly be a little oil splatter for the first few seconds so just be mindful ). Rotate salmon gently to sear atleast a coupel sides of each cube for about 2 total minutes. Cover pan and let salmon keep cooking another 3 minutes. Turn heat off and allow about another 30 seconds of cooking and for oil to cool before you take the lid off.
    Remove salmon skin (if didn't pre marinating) IF you don't want to eat it — I find that in a bowl like this I don't even notice the skin and it is absolutely safe and healthy to eat. It's up to you!
  • Assemble bowls by diving rice into two bowls, top with broccoli and salmon as pictured – pour remaining sauce from salmon pan over the bowls. Drizzle kewpie mayo or spicy mayo and black sesame seeds, if desired, before serving.
    drizzle of Kewpie mayo or spicy mayo, black sesame seeds


You can find mirin in the asian section of your grocery store with rice vinegars – if you can’t find it you can order online or substitute with sake. 
If you want the salmon skin removed you can do so before cooking with a sharp knife, but I find it easier to remove after searing. You can also leave it on as I do for this recipe. 
I recommend using only japanese mayo (kewpie) or spicy mayo if you are adding as regular “american style” mayo will not taste quite the same. 
Calories are per bowl, without optional toppings. 
Keyword Bowl, Dinner, Fish

As always, I hope you enjoy! I’d love to hear from you in the comments if you try this 🙂

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