The Pantry
Japanese-inspired

Miso salmon rice bowl

A savory miso glaze, fluffy rice and crisp vegetables make a colorful weeknight salmon bowl.

Prep 10 minCook 20 minAdjust servings ↓
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Miso salmon rice bowl
~670 calper person · ~1340 total
~$12.00meal total · ~$6.00 per person

Estimated calories and US ingredient costs.

The Pantry way

Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

5 left
Step 1

Cook the rice

~3 min

Cook the rice.

Rinse 3/4 cup rice and cook with the water quantity and timing on its package.

Leave covered off the heat while preparing the bowls.

Ingredients
  • 3/4 cupDry white rice
Step 2

Glaze the salmon

~3 min

Glaze the salmon.

Heat the oven to 400°F.

Mix 1 tbsp miso, 1 tbsp soy sauce, 2 tsp honey and 1 tsp vinegar.

Brush a lined baking tray with 1 tsp oil.

Set the salmon on it and spread the glaze over the top.

Ingredients
  • 2 total for recipeSalmon fillets (5 oz each)
  • 1 tbspReduced-sodium soy sauce
  • 2 tspHoney
  • 1 tspNeutral oil
Step 3

Roast and prepare toppings

~16 min

Roast and prepare toppings.

Roast the salmon 12–16 minutes, until its thickest part reaches 145°F.

Meanwhile, cook 1/2 cup edamame according to the package and slice the cucumber and radishes.

Ingredients
  • 2 total for recipeSalmon fillets (5 oz each)
  • 1/2 total for recipeCucumber
Step 4

Build the bowls

~3 min

Build the bowls.

Fluff the rice and divide between 2 bowls.

Add the edamame, cucumber and radishes, then top each bowl with a salmon fillet.

Ingredients
  • 2 total for recipeSalmon fillets (5 oz each)
  • 1/2 total for recipeCucumber
Step 5

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

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Ingredients

For 2 people

  • 2 salmon fillets (5 oz each)
  • 3/4 cup dry white rice
  • 1 tbsp white miso
  • 1 tbsp reduced-sodium soy sauce
  • 2 tsp honey
  • 1 tsp rice vinegar
  • 1 tsp neutral oil
  • 1/2 cucumber, sliced
  • 1/2 cup shelled frozen edamame
  • 2 radishes, thinly sliced

Method

  1. Cook the riceRinse 3/4 cup rice and cook with the water quantity and timing on its package. Leave covered off the heat while preparing the bowls.
  2. Glaze the salmonHeat the oven to 400°F. Mix 1 tbsp miso, 1 tbsp soy sauce, 2 tsp honey and 1 tsp vinegar. Brush a lined baking tray with 1 tsp oil. Set the salmon on it and spread the glaze over the top.
  3. Roast and prepare toppingsRoast the salmon 12–16 minutes, until its thickest part reaches 145°F. Meanwhile, cook 1/2 cup edamame according to the package and slice the cucumber and radishes.
  4. Build the bowlsFluff the rice and divide between 2 bowls. Add the edamame, cucumber and radishes, then top each bowl with a salmon fillet.

Before you cook

What to get ready

Lidded rice saucepan, lined baking tray, small bowl and thermometer.

Mix the glaze and refrigerate it separately from raw fish. Slice the vegetables close to serving for the crispest texture.

If something needs adjusting

Glaze is becoming too dark

Move the tray away from the top heating element and loosely shield the fish with foil. Check its center temperature rather than removing it solely because the glaze browned.

Rice is wet

Follow the specific rice package ratio, then rest it covered off the heat before fluffing.

Store for later

Store rice and salmon in shallow containers, separate from raw toppings. Reheat only the warm components to 165°F, then add fresh cucumber and radish.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Frozen salmon can be convenient for portioning. Thaw in the refrigerator, pat dry and compare price per usable ounce.

Calculate this meal with your own prices →

How to bake salmon →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Check thinner fillets early. The honey can darken quickly, so roast rather than broil.

Make it work for you

Use thawed frozen salmon. For a plant-based variation, roast firm tofu instead, following a tofu-specific cooking time.

Put safely chilled leftover rice to work in vegetable and egg fried rice.

What kind of miso works best?

White miso has a mild, lightly sweet flavor that works well here. Salt levels vary, so avoid adding extra salt before tasting.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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