• Facebook
  • Instagram
  • Pinterest

Search

Serving dumplings

Weeknight Dinner Ideas for Everyone

  • Home
  • About
    • About me
    • workshops
    • stuff I use
  • Recipes
    • Breakfast
    • 30 minutes
    • Bakery | Pastry | Sweets
    • Pasta | Rice | Barley
    • Soup
    • Fish | Seafood
    • Meat
    • Vegetarian
    • Kid Friendly
    • Drinks
  • Seasons
    • Spring
    • Summer
    • Fall
    • Winter
  • How-to Video
  • Converter
  • Contact
  • EN
  • PL
  • NL
Fall, Fish | Seafood, Kids, Pasta | Rice | Barley, Quick meals, Spring, Summer  /  6.08.2020

Miso Soy Salmon Sashimi Bowl

by Anna
Anna Chwistek
15 minutes
Servings serves 2

This miso salmon sashimi isn’t only big on flavor and irresistible, it’s also foolproof and ready in about 15 minutes. A great appetizer or a snack to enjoy on a warm summer evening. Or served it over sushi rice for a quick lunch. Yup! So versatile, only one recipe but lots of ways to combine, double win!
Thinly sliced salmon, miso soy dressing, lemon juice, capers and fresh cucumber. Together, they make a perfect balance of the mild, acidic and salty flavors.

serving dumplings | Miso Soy Salmon Sashimi Bowl

Miso paste has a deep taste, and soy and lemon juice give it a great complexity. They’re such a great partner to the richness of the fish. Surely just miso dressing and salmon couldn’t possibly make anything taste that good, right? But of course it does. And the texture, is delightful.
This dressing is quite possibly the best reason to keep a small container of umami-rich miso paste in the fridge. Combined with a few pantry ingredients, it gives the salmon an ultra-rich, savory flavor.

 

serving dumplings | Miso Soy Salmon Sashimi Bowl

When served for lunch over rice, you definitely need to make it with sushi rice. And the few pieces of silky salmon instantly will jazz up your lunch. You’ll be surprised at how something so simple could taste so complete, so wholesome. 
A pat of miso dressing gives this quick meal a fast and fancy twist. The sushi rice soaks up the dressing, while still keeping its texture. 

serving dumplings | Miso Soy Salmon Sashimi Bowl

Tip:Buy the freshest salmon you can find, preferably wild caught salmon, if it’s available.
This recipe can easily be doubled to serve more.

3 more delicious recipes:
Wild rice with spinach, poached egg and kimchi
Eggplant and halloumi stir-fry
Oriental salmon ceviche

Let’s stay connected! Sign up for my NEWSLETTER to receive the latest recipes.

 

You need

  • 250 g (1/2 lb) fresh (sushi-grade) skinless salmon
  • 1 tbsp capers
  • 1 small red onion, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 1 tsp sesame seeds
  • 1 tsp chives, finely chopped
  • flaky salt + black pepper

miso dressing

  • 2 tbsp olive oil
  • 2 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp white miso
  • 1 tbsp lemon juice
  • 1/2 tsp brown sugar

+ if making rice bowl

  • 1/2 cup sushi rice, cooked according to package directions

How to

Combine the ingredients for the miso dressing in a small bowl.

Using a sharp knife, slice the salmon against the grain into very thin slices. Arrange the slices on a bowl, overlapping them slightly. Top with cucumber slices, sesame seeds, chives and red onion.
Drizzle with the miso dressing. Season lightly with salt and pepper. Scatter the capers on top and serve with lemon wedges. Serve immediately!

Or serve as a healthy lunch or light dinner over sushi rice. So good!
Tip: Double the dressing to drizzle over rice.

If you give this recipe a try, leave a comment or mention me on Instagram @anna_s_table. I’d love to see what you’re making. Happy cooking!

serving dumplings | Miso Soy Salmon Sashimi Bowl

 

Tags

  • fish
  • miso
  • quick meals
  • rice
  • salmon
  • sauces
  • seafood
  • side dishes
  • soy sauce

Post navigation

Prev: Pasta with Creamy Black Pepper Broccoli Sauce
Next: Garlic Butter Roasted Corn with Feta and Chilies

Related posts

Apple hazelnut cake with cinnamon
Bakery | Pastry | Sweets, Breakfast, Fall, Kids, Winter  /  23.09.2018
by Anna  /  16 Comments

Apple hazelnut cake with cinnamon

Pork and shrimp ravioli in a buttery broth
Fall, Fish | Seafood, Kids, Meat, Pasta | Rice | Barley, Winter  /  16.10.2019
by Anna  /  12 Comments

Pork and shrimp ravioli in a buttery broth

Roasted garlic soup
Fall, Kids, Soup, Spring, Vegetables, Winter  /  14.02.2019
by Anna  /  12 Comments

Roasted garlic soup

1 comment

  • Chef M
    21.08.2020

    Sushi grade salmon should always be farm raised.. Only frozen wild salmon can be used for sushi.

    Reply

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

Follow me

  • Facebook
  • Instagram
  • Pinterest

If you love these recipes …

… please consider supporting my work for just the cost of a cup of coffee.

Buy me a coffee

Saveur Blog Awards Winner - Most Inspired Weeknight Dinners

Search

Let's stay connected

Subscribe for updates & new posts.

Popular

  • Chicken salad with chickpeas and parmesan dressing
  • Cheesy eggplant-beef bolognese pasta bake
  • 15 minute One-Pot Creamy Mushroom Gnocchi
  • Miso Soy Salmon Sashimi Bowl
  • Brothy Chickpea Stew
  • Home
  • About
  • Converter
  • Seasons
  • Contact
  • Legal notice
  • Facebook
  • Instagram
  • Pinterest
Saveur Blog Awards Winner - Most Inspired Weeknight Dinners
  • Copyright © 2013 - 2020 Serving dumplings
  • Website by CRAFTED