Miso-Butter Salmon Rice Bowl

Miso-Butter Salmon Rice Bowl

Sweet-salty miso butter melts into tender salmon cubes, creating a rich glaze that soaks into hot rice. A 25-minute bowl of comfort with spring onions and sesame seeds.

• Cuisine: Japanese
• Category: main
• Difficulty: easy

Ingredients

• skinless salmon fillet, cut into 3 cm cubes
• white miso paste
• unsalted butter, softened
• honey
• soy sauce
• cooked short-grain rice, hot
• spring onions, thinly sliced
• toasted sesame seeds

Method

1. In a small bowl, mash 2 tbsp white miso, 2 tbsp softened butter, 2 tsp honey and 1 tbsp soy sauce into a smooth paste.
2. Pat 400 g salmon cubes dry and season lightly with salt and pepper.
3. Heat 1 tbsp oil in a large non-stick pan over medium-high. Add the salmon in a single layer and cook for 3 minutes without moving, until the undersides are golden.
4. Flip the salmon and cook for 2 minutes more, until just opaque at the edges.
5. Reduce heat to low, add the miso butter and swirl the pan for 1-2 minutes until the salmon is coated in a glossy sauce.
6. Divide 3 cups hot rice between two bowls, spoon over the salmon and all the pan sauce, then scatter with sliced spring onions and 1 tsp sesame seeds.