Quick-Broiled Miso Salmon Bites for Rice Bowls
If you already love our miso salmon, these miso salmon bites need to move straight to the top of your dinner rotation. Bite-sized salmon cubes are broiled until caramelized on the outside and tender and flaky inside—no overcooking, no fuss. Let the broiler do the heavy lifting, then pile them over sushi rice with your favorite rice bowl toppings for an easy, dairy-free dinner.
Servings: 4 servings
Calories: 385kcal
Video
Ingredients
- 1½ lbs salmon fillet skin off
- ¼ cup white miso paste
- ¼ cup granulated sugar
- ¼ cup mirin or rice wine vinegar
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp sesame oil
- 2 tsp ginger paste
- 1 tsp granulated garlic
- Cooked rice or other grain for serving
- Optional garnishes: sesame seeds, cilantro, scallions, cucumber slices, thinly sliced chiles, pickled ginger, avocado
Instructions
- Cure the salmon. If you haven't already cured and cubed the salmon, full instructions can be found here. It takes just 15 minutes to quick cure.
- Prepare the salmon. Preheat a broiler on high with a rack set just below it. Transfer the cubed salmon to a large mixing bowl.
- Make the marinade. Whisk ¼ cup white miso paste, ¼ cup sugar, ¼ cup mirin, 2 Tbsp soy sauce, 1 Tbsp sesame oil, 2 tsp ginger paste, and 1 tsp granulated garlic in a small bowl or measuring cup. Reserve 2 Tbsp of marinade, then pour the rest on top of the salmon. Gently toss to evenly coat. Allow this to sit for 20-30 minutes (though you can cook it right away if you don't have time).
- Cook the salmon. Transfer the marinated salmon to a parchment or silicone lined rimmed baking sheet. You can pour the salmon and marinade right on top of the sheet pan, just note that the excess marinade might burn a bit, not the salmon. If you prefer, you can use tongs to transfer the salmon without excess marinade to the sheet pan. Broil on high for 5-7 minutes, rotating the pan once halfway through to ensure even cooking.
- Garnish, then serve. Serve salmon bites over sushi rice with reserved salmon marinade brushed on top, if desired. Garnish with avocado, scallions, cilantro, sliced cucumbers, pickled ginger, sesame seeds, and chiles, then serve immediately!
Notes
- Note: Nutrition facts include salmon bites only (no rice or garnishes). Use low-sodium soy sauce to control salt.
- Storage: Refrigerate leftovers airtight for 4–5 days.
- Reheating: Reheat gently in the microwave until just warm (about 1–1½ minutes).
- Freezing: Freeze cooked bites in a single layer until solid, then transfer airtight and freeze up to 3 months. Thaw overnight before serving.
Nutrition
Calories: 385kcal | Carbohydrates: 24g | Protein: 37g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 1118mg | Potassium: 907mg | Fiber: 1g | Sugar: 17g | Vitamin A: 83IU | Vitamin C: 0.01mg | Calcium: 33mg | Iron: 2mg
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