Seasoning just-cooked rice with a mix of rice vinegar, salt, and sugar turns it into a dynamic side you'll want to snack on right out of the pot.
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Ingredients
4 servings
Step 1
Bring rice, a pinch of salt and 2½ cups cold water to a boil in a medium saucepan over medium-high heat. Stir once, cover, and reduce heat to low. Cook until water evaporates and rice is tender, 18–20 minutes. Remove from heat and let sit, covered, 10 minutes.
Step 2
Whisk sugar, ¼ cup vinegar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a small bowl until sugar dissolves. Stir into rice; re-cover. Let sit until ready to use.
Step 3
Whisk maple syrup, miso, tamari, ½ tsp. red pepper flakes, and remaining ¼ cup vinegar in a small bowl. Set glaze aside.
Step 4
Heat oil in a large nonstick skillet over medium. Season salmon with salt; cook, skin side down, shaking pan occasionally, until skin is very crisp and deep golden brown, 7–9 minutes. Turn over and cook just until flesh is very lightly browned ( it should be nearly cooked through), about 2 minutes. Using a spatula to hold back fish, pour off fat from skillet.
Step 5
Reduce heat to low and add reserved glaze to skillet; cook, stirring occasionally, until it begins to thicken, about 1 minute. Baste salmon with glaze and cook, basting occasionally, until glaze evenly coats fish, about 1 minute.
Step 6
Divide rice among plates and top with salmon. Drizzle with any leftover glaze over; sprinkle with scallions, sesame seeds, and red pepper flakes. Serve with lime wedges if desired.
How would you rate Miso-Glazed Salmon With Sushi Rice?
Leave a Review
Reviews (14)
Back to TopI liked this alright, but overall it was too salty and too sweet. I will not make it again
Soy23
stolen Catawba land
10/8/2022
I made only the glaze which is quite good. However I prefer cook my salmon in the oven wrapped in foil so I cooked the glaze down to be thicker and brushed on the fish at the end, saving some to drizzle on when done.
Ellen
Yonkers NY
7/14/2022
Disappointing. I really, really wanted to like this dish, but the truth is that, even though it presents beautifully, it is much too salty and way too vinegary. If I ever make this again, I will halve the vinegar—especially in the rice—and skip the extra salt altogether.
RR
Brooklyn, NY
6/8/2022
This glaze is delicious! I didn't do the whole preparation of the sushi rice because I already had basmati made, but the salmon was excellent. Served with some super crispy roasted Brussel sprouts which tasted great in the glaze as well.
willowdean
Portland, ME
9/21/2021
Made it as written - delicious. Served with bok choy/garlic and 5-spiced carrots.
ruth_ann
Barrie, Ontario
4/3/2021
I really loved this, the glaze goes so well with the salmon and the white rice gets a nice kick to it with the vinegar and sugar.
axelazzopardi97578
Malta
3/16/2021
Really good! The skin got super crispy which was amazing, and I used the extra glaze as a stir-fry sauce for some bok choy. Be careful with the salt, as there are lots of potentially salty elements in this dish, but I personally didn't have any issues with the salt levels.
Anonymous
San Francisco, CA
2/2/2021
Amazing recipe. When I flipped the fish, I put in the sauce, I knew cooking the sauce down after the salmon was cooked was going to make it overdone. I also added ginger and green onion to the rice to help flavor it more. I LOVED the vinegar mix for finishing the rice, it balance and lifted the richness of the miso.
jkulick116177
Naperville, IL
2/1/2021
The salmon was delicious. I'm making again for dinner tonight. Loved the combination of miso, maple syrup and vinegar. Didn't care much for the rice. Will make a wild rice pilaf for tonight's meal. Would have been a four if just rating the salmon.
Anonymous
Eau Claire. Wisconsin
12/2/2020
Working with miso is new for me, and I loved how the flavors came together. I used white miso, which worked! It's very simple, so make sure your ingredients are up for the job.
babypharmd
Salt Lake
11/10/2020
Fantastic recipe! Made it as written, with Red Miso. This was really easy and came together pretty quickly. I highly recommend this
Anonymous
Gresham, OR
9/6/2020
This was a big fail for me, way too salty. It is entirely my fault because I used brown miso instead of the lighter versions. The salmon was perfectly cooked but ruined by the brown, salty sauce. I would try it again with the proper miso. Rice was underwhelming.
kkee7965
8/28/2020
Okay, so I’m not sure how much right I have to review this because my local market didn’t carry miso, so I omitted the main ingredient. However, following the process and using soy sauce, red pepper flakes, and pure maple syrup only, I think I died and went to salmon heaven. This is THE best salmon I’ve ever made. Also, the market was out of plain rice vinegar, so instead of using salt and sugar in the rice, I used a seasoned sushi rice vinegar which was divine. I chopped up some scallions but also did not use sesame seeds. Perfect timing and technique to create a beautiful crispy salmon skin. SO good, I will absolutely try with miso next time, but just so you all know-it doesn’t even need it!
spfychik84
Michigan
8/17/2020
我第一次准备这道菜。这是一个perfect blending and do the rice as instructed…it adds depth of flavor. I have continued to make it for guests…always enjoyed by all. Sometimes I add a layer of baby spinach (raw) between rice and salmon. I have also served baby bok choy along side, sautéed with a bit of sesame oil and splash of soy sauce.
Anonymous
Round Top, TX
12/19/2022
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