Miso-Glazed Salmon With Sushi Rice

A sophisticated Japanese-inspired dish featuring crispy-skinned salmon fillets glazed with a sweet and savory miso sauce, served over perfectly seasoned sushi rice. Garnished with scallions and sesame seeds for added texture and flavor.

4 servings

58 min

Published October 4, 2025

Ingredients

•2 cups short-grain white sushi rice
•2 tsp kosher salt
•3 tsp sugar
•½ cup unseasoned rice vinegar
•¼ cup pure maple syrup
•¼ cup miso
•¼ cup tamari
•½ tsp crushed red pepper flakes
•2 Tbsp extra-virgin olive oil
•4 fillets salmon fillets
•6 whole scallions
•1 Tbsp toasted sesame seeds
•1 whole lime

Cooking Instructions

1.
Bring rice, a pinch of salt and 21/2 cups cold water to a boil in a medium saucepan over medium-high heat. Stir once, cover, and reduce heat to low. Cook until water evaporates and rice is tender, 18-20 minutes. Remove from heat and let sit, covered, 10 minutes.
30 min
2.
Whisk sugar, 1/4 cup vinegar, and 2 tsp. Diamond Crystal or 11/4 tsp. Morton kosher salt in a small bowl until sugar dissolves. Stir into rice; re-cover. Let sit until ready to use.
5 min
3.
Whisk maple syrup, miso, tamari, 1/2 tsp. red pepper flakes, and remaining 1/4 cup vinegar in a small bowl. Set glaze aside.
5 min
4.
Heat oil in a large nonstick skillet over medium. Season salmon with salt; cook, skin side down, shaking pan occasionally, until skin is very crisp and deep golden brown, 7-9 minutes. Turn over and cook just until flesh is very lightly browned ( it should be nearly cooked through), about 2 minutes. Using a spatula to hold back fish, pour off fat from skillet.
11 min
5.
Reduce heat to low and add reserved glaze to skillet; cook, stirring occasionally, until it begins to thicken, about 1 minute. Baste salmon with glaze and cook, basting occasionally, until glaze evenly coats fish, about 1 minute.
2 min
6.
Divide rice among plates and top with salmon. Drizzle with any leftover glaze over; sprinkle with scallions, sesame seeds, and red pepper flakes. Serve with lime wedges if desired.
5 min

Ingredients

•2 cups short-grain white sushi rice

•2 tsp kosher salt

•3 tsp sugar

•½ cup unseasoned rice vinegar

•¼ cup pure maple syrup

•¼ cup miso

•¼ cup tamari

•½ tsp crushed red pepper flakes

•2 Tbsp extra-virgin olive oil

•4 fillets salmon fillets

•6 whole scallions

•1 Tbsp toasted sesame seeds

•1 whole lime

Cooking Instructions

Bring rice, a pinch of salt and 21/2 cups cold water to a boil in a medium saucepan over medium-high heat. Stir once, cover, and reduce heat to low. Cook until water evaporates and rice is tender, 18-20 minutes. Remove from heat and let sit, covered, 10 minutes.

30 min

Whisk sugar, 1/4 cup vinegar, and 2 tsp. Diamond Crystal or 11/4 tsp. Morton kosher salt in a small bowl until sugar dissolves. Stir into rice; re-cover. Let sit until ready to use.

5 min

Whisk maple syrup, miso, tamari, 1/2 tsp. red pepper flakes, and remaining 1/4 cup vinegar in a small bowl. Set glaze aside.

5 min

Heat oil in a large nonstick skillet over medium. Season salmon with salt; cook, skin side down, shaking pan occasionally, until skin is very crisp and deep golden brown, 7-9 minutes. Turn over and cook just until flesh is very lightly browned ( it should be nearly cooked through), about 2 minutes. Using a spatula to hold back fish, pour off fat from skillet.

11 min

Reduce heat to low and add reserved glaze to skillet; cook, stirring occasionally, until it begins to thicken, about 1 minute. Baste salmon with glaze and cook, basting occasionally, until glaze evenly coats fish, about 1 minute.

2 min

Divide rice among plates and top with salmon. Drizzle with any leftover glaze over; sprinkle with scallions, sesame seeds, and red pepper flakes. Serve with lime wedges if desired.

5 min