Miso Soy Salmon Sashimi Bowl

This Miso Soy Salmon Sashimi Bowl is a light, refreshing, and deeply satisfying meal that brings Japanese-inspired flavors right into my kitchen. I use silky slices of fresh salmon marinated in a flavorful miso-soy dressing, then serve it over a bed of rice with crisp vegetables and savory toppings. It’s clean, colorful, and packed with umami.

Why You’ll Love This Recipe

I love how this bowl comes together with minimal cooking and maximum flavor. The miso soy marinade gives the salmon an irresistible depth, while the contrast of textures—from the soft rice to the crunchy veggies—keeps every bite interesting. It’s healthy, visually stunning, and easy to customize based on what I have on hand. Whether I’m making it for lunch or a light dinner, it always leaves me feeling satisfied but not weighed down.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh sushi-grade salmon

• White miso paste

• Soy sauce

• Rice vinegar

• Sesame oil

• Cooked sushi rice or short-grain rice

• Sliced cucumber

• Shredded carrots

• Avocado slices

• Pickled ginger

• Scallions, chopped

• Toasted sesame seeds

• Nori strips (optional)

• Wasabi or sriracha mayo (optional for topping)

directions

1. I whisk together the miso paste, soy sauce, rice vinegar, and sesame oil in a bowl until smooth.

2. I slice the salmon into thin sashimi-style pieces and gently toss them in the miso soy marinade. I let them chill for 10–15 minutes.

3. While the salmon marinates, I prepare the rice and toppings. I like to fluff the warm sushi rice and season it lightly with a touch of rice vinegar and sugar if I want extra flavor.

4. I arrange the rice in bowls, then top with the marinated salmon slices, cucumbers, carrots, and avocado.

5. I finish with a sprinkle of scallions, sesame seeds, and optional nori strips. A bit of pickled ginger and a drizzle of sriracha mayo or wasabi on the side makes it even better.

Servings and timing

This recipe makes 2 generous servings. I can prep everything in about 20 minutes, especially if the rice is pre-cooked or made in advance.

Variations

I sometimes swap the salmon for tuna or even tofu for a vegetarian version. I’ve added edamame, radishes, or even a soft-boiled egg when I want to bulk it up. The marinade also works well with cooked fish if I’m not in the mood for raw. And for a low-carb option, I use cauliflower rice or salad greens as the base.

storage/reheating

I recommend assembling the bowl just before serving. If I have leftovers, I store the components separately in the fridge and consume them within 24 hours—especially the salmon, which should stay cold and fresh. This dish isn’t meant to be reheated since it features raw fish, but the rice can be gently warmed if desired.

FAQs

Can I use regular salmon from the store?

Only if it’s labeled sushi-grade or sashimi-grade. I always check with the fishmonger to make sure it’s safe for raw consumption.

How long can I marinate the salmon?

I usually marinate it for 10–15 minutes. Too long and the soy can overpower the delicate salmon flavor.

Can I use brown rice instead of white?

Yes, I’ve made it with brown rice or even quinoa for added fiber. The flavor is slightly nuttier but still delicious.

Is miso paste necessary?

Yes, it adds depth and umami. If I’m out of it, I use a splash of tamari and a little mirin, but it won’t have quite the same richness.

Can I prep this bowl ahead of time?

I prep the veggies and rice ahead, but I marinate the salmon just before eating to keep it as fresh and safe as possible.

Conclusion

Miso Soy Salmon Sashimi Bowl is one of my favorite meals when I want something fresh, flavorful, and easy. The silky marinated salmon, paired with vibrant veggies and tender rice, creates a dish that’s both nourishing and restaurant-worthy. It’s a go-to for me when I want to feel good about what I’m eating without sacrificing flavor.