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Miso Soy Salmon Sashimi Bowl Recipe
Ash Tyrrell

Miso Soy Salmon Sashimi Bowl Recipe

I just tried making this Miso Soy Salmon Sashimi Bowl, and I have to tell you—it’s a total flavor bomb. The moment I sliced the fresh salmon and drizzled that miso soy dressing over it, I knew dinner was about to get fancy, fast. I love how it’s light yet packed with umami, and honestly, it only takes about 15 minutes from start to finish.
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Total Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • ½ pound sushi-grade salmon – fresh or wild-caught is best for rich flavor and smooth texture.
  • 1 tbsp capers – add a tangy salty punch to balance the salmon.
  • 1 red onion thinly sliced – provides crunch and subtle sharpness.
  • ½ cucumber thinly sliced – keeps the dish fresh and crisp.
  • 1 tsp sesame seeds – lightly toasted for aroma and nuttiness.
  • 1 tsp chives finely chopped – adds a mild oniony hint without overpowering.
  • Flaky salt – use just a pinch to season delicately.
  • Black pepper – freshly ground for a gentle kick.
  • 2 tbsp olive oil – smooth base for the umami flavors.
  • 2 tbsp sesame oil – enhances nuttiness and depth.
  • 1 tbsp soy sauce – salty savory backbone.
  • 1 tsp white miso – gives that rich umami taste.
  • 1 tbsp lemon juice – brightens the overall flavor.
  • ½ tsp brown sugar – balances acidity and saltiness.
  • ½ cup sushi rice cooked – soft yet slightly sticky to hold toppings perfectly.

Method
 

  1. I always start by mixing olive oil, sesame oil, soy sauce, white miso, lemon juice, and brown sugar in a small bowl. Whisk until smooth and set aside so the flavors can meld while I prep the other ingredients.
  2. Using a very sharp knife, I slice the salmon against the grain into thin, delicate pieces. This keeps the texture silky and ensures each bite melts in your mouth.
  3. I layer the salmon slices in my serving bowl, slightly overlapping them. Then I add cucumber, red onion, sesame seeds, and chives. A drizzle of the miso dressing ties everything together.
  4. I sprinkle capers on top, season lightly with flaky salt and black pepper, and serve immediately. For a heartier meal, I place the salmon mixture over a bed of sushi rice.

Notes

  • I always buy the freshest salmon available—frozen fish can compromise texture.
  • I toast sesame seeds lightly to release their aroma before adding.
  • Letting the miso dressing sit for 5 minutes enhances its depth of flavor.
  • Slice vegetables very thinly so they complement rather than overpower the salmon.