Japanese-Inspired Miso Ginger Salmon Rice Bowls

Ingredients

• 1 cup (185 g) dry long-grain white rice
• 1 1/2 cups (360 ml) water for rice, or the amount specified on its package
• 4 salmon fillets, about 5 ounces (140 g) each, pin bones removed
• 1 pound (450 g) broccoli, cut into similar-size florets with thinly sliced tender stems
• 1 tablespoon neutral oil, such as canola or sunflower oil
• 2 tablespoons (34 g) white miso paste
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon (21 g) honey
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon finely grated fresh ginger (about 15 g)
• 2 garlic cloves, finely grated
• 1 tablespoon water for the glaze, plus 1–2 teaspoons for thinning if needed
• 2 scallions (about 30 g), thinly sliced
• 1 teaspoon sesame seeds

Instructions

1. Heat the oven and prepare the tray. Set the oven to 425°F (220°C) with a rack in the middle. Line a large rimmed sheet pan with parchment rated for that temperature, or use lightly oiled foil. Keep the salmon refrigerated while you start the rice.
2. Start the rice. Rinse the rice in a fine sieve until the draining water is less cloudy. Put it in a saucepan with the measured water, or use your package ratio. Bring to a boil, cover and cook over low heat according to the package, usually 15–18 minutes.
3. Give the broccoli a head start. Toss the broccoli with the oil and spread it over one side of the tray. Roast for 8 minutes. Keep the florets in a loose layer so the edges roast instead of steaming; very thick stems should be sliced thinner.
4. Mix the glaze. Whisk together the miso, soy sauce, honey, vinegar, ginger, garlic and 1 tablespoon water until smooth. Transfer 2 tablespoons to a separate clean bowl for serving before any utensil touches raw fish. Thin this reserved portion with a teaspoon or two of water if desired.
5. Prepare the salmon. Pat the fillets dry and check for any remaining pin bones. Remove the tray from the oven and turn the broccoli. Place the salmon skin-side down on the empty side, leaving a little space between fillets. Brush with the remaining, unreserved glaze.
6. Roast together. Return the tray to the oven for about 10–14 minutes, depending on fillet thickness. Check the thickest part of the salmon with a thermometer; it should reach 145°F (63°C). If the glaze darkens too quickly, loosely shield the fish with foil.
7. Finish the rice. When its cooking time is complete, take the covered rice off the heat and let it stand for 5 minutes. Fluff with a fork. If your rice needs more time than the fish, keep the finished fish loosely covered while the rice completes its rest.
8. Check the vegetables. The broccoli should be tender with browned edges. If the salmon is ready first, transfer it to a clean plate and return the broccoli to the oven for a few minutes. Discard any glaze left in the bowl or brush that touched raw salmon.
9. Build the bowls. Divide the rice and broccoli among four bowls and add one salmon fillet to each. Spoon over the clean reserved glaze, then scatter with scallions and sesame seeds. Serve immediately; the nutrition estimate counts all of the listed glaze ingredients.