Description
This Quick Miso Soy Salmon Sashimi Bowl is a refreshing and flavorful dish perfect for sushi lovers seeking a quick, no-cook meal. Featuring thinly sliced sushi-grade salmon paired with crisp cucumber, red onion, and capers, all drizzled with a savory miso-soy dressing, this bowl offers a delightful balance of umami, acidity, and freshness. Ready in just 15 minutes, it’s ideal for a light lunch or dinner that feels indulgent yet healthy.
Ingredients
Scale
Salmon and Garnish
- 8 ounces Sushi-Grade Salmon
- 1 tablespoon Capers
- 1/4 medium Red Onion
- 1 medium Cucumber
- 1 tablespoon Sesame Seeds
- 1 tablespoon Chives
- Flaky Salt, to taste
- Black Pepper, to taste
Dressing
- 2 tablespoons Olive Oil
- 1 teaspoon Sesame Oil (optional)
- 2 tablespoons Soy Sauce
- 2 tablespoons White Miso
- 1 tablespoon Lemon Juice
- 1 teaspoon Brown Sugar
Optional Base
- 1 cup Sushi Rice (optional)
Instructions
- Preparation: Gather all ingredients and ensure the salmon is sushi-grade for safety. Slice the red onion and cucumber into thin slices, and finely chop the chives.
- Make the Dressing: In a small bowl, whisk together olive oil, sesame oil, soy sauce, white miso, lemon juice, and brown sugar until smooth and well combined. Taste and adjust seasoning if needed.
- Slice the Salmon: Using a sharp knife, carefully slice the sushi-grade salmon against the grain into very thin, delicate slices suitable for sashimi.
- Assemble the Bowl: Arrange the salmon slices in an overlapping pattern in a serving bowl. Add the cucumber slices, sprinkle with sesame seeds, chopped chives, and red onion pieces evenly over the top.
- Add Dressing and Season: Drizzle the prepared miso-soy dressing evenly over the salmon and vegetables. Season with flaky salt and freshly ground black pepper to taste.
- Garnish and Serve: Top the bowl with capers as garnish and serve immediately. Optionally, place the salmon and veggies over a base of sushi rice for a more substantial meal.
Notes
- Always use sushi-grade salmon to ensure safety when consuming raw fish.
- For gluten-free option, substitute soy sauce with tamari.
- Adjust sweetness of the dressing by varying the brown sugar or substituting with honey for a different flavor profile.
- The sesame oil adds a nutty aroma but can be omitted if preferred.
- This dish is best served fresh and not stored for long periods due to the raw fish.
- Use extra-virgin olive oil for the best flavor in the dressing.
- Optional sushi rice base makes the dish more filling but is not necessary.
