Miso-Glazed Roasted Salmon Donburi
A vibrant and nutritious Japanese rice bowl featuring buttery salmon glazed in a sweet-and-savory miso sauce, served with quick-pickled cucumbers and avocado.
How to Make Miso-Glazed Roasted Salmon Donburi
Total time: 35 min · Yields 2 servings
- 1
Marinate the Salmon
In a small bowl, whisk together the white miso, mirin, sake, grated ginger, and brown sugar until smooth. Pat the salmon fillets dry and coat them generously with the miso mixture. Let them sit for 10-15 minutes while you prepare the vegetables.
- 2
Prepare the Quick Pickles
Toss the sliced cucumbers with 1 tsp of sea salt in a small bowl. Let sit for 5 minutes, then gently squeeze out the excess water. This creates a crisp, seasoned texture that cuts through the fatty salmon.
- 3
Roast the Salmon
Preheat your oven broiler (grill setting) to high. Place the salmon on a parchment-lined tray. Broil for 6-8 minutes, watching closely, until the glaze is bubbling and slightly charred in spots and the salmon is cooked through.
- 4
Assemble the Donburi
Divide the hot steamed rice into two deep bowls. Place a roasted salmon fillet on one side of each bowl. Arrange the salted cucumbers and avocado slices alongside the fish.
- 5
Final Garnish
Top the bowls with toasted sesame seeds, chopped spring onions, and a sprinkle of shredded nori. Serve immediately while the salmon is hot.
Chef's Tips
- Do not over-marinate the salmon for more than 30 minutes, or the salt in the miso will begin to cure the fish and change the texture.
- If the miso glaze is browning too quickly under the broiler, move the oven rack down one level.
- Use a wet rice paddle to scoop the rice to prevent sticking.
What to Serve with Miso-Glazed Roasted Salmon Donburi
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve with a side of warm miso soup.
- Add a soft-boiled 'Ajitsuke Tamago' egg for extra protein.
- Drizzle with a little Sriracha mayo for a spicy kick.
Frequently asked questions
Can I use red miso instead of white?
Yes, but red miso is saltier and more pungent, so reduce the amount by half a tablespoon.
What is the best rice to use?
Authentic Donburi requires Japanese short-grain rice (often labeled as Sushi Rice) for the correct sticky texture.
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