Miso Salmon Bites with Corn Rice

Miso Salmon Bites with Corn Rice is one of my favorite summer recipes. The salmon is marinated in miso paste, honey and soy sauce then air fried (or broiled) until caramelized. The corn rice is inspired by a Japanese dish with sticky rice, fresh sweet corn, scallions, aromatics and toasted sesame oil. Serve with a quick cucumber salad for a healthy, balanced dinner in under an hour.

Why you’ll love this recipe

This is the first recipe I made in my new Austin apartment! I recently moved out of my college apartment and while I miss the ocean and the perfect Santa Barbara weather, I have a much nicer kitchen here and I can actually shoot with natural light thanks to my big windows. Moving to a new city has been a lot, but I feel like I’m finally getting settled in and I’m looking forward to publishing all the recipes I’ve been working on recently.

This is one of my favorites here’s why I think you’ll like it too:

• FLAVOR: White miso, soy sauce, honey and toasted sesame oil create a deeply flavorful glaze with minimal effort.
• Healthy and high protein: Salmon is rich in healthy fats and one serving of this recipe has around 30-35g of protein. I’ve been trying to get back into weightlifting recently so you’re going to see a lot of high protein recipes from me.
• Quick-cooking salmon: Cutting the salmon into cubes helps it cook quickly and gives the glaze more surface area to caramelize.
• Air fryer or oven friendly: Air fry the salmon for crispier edges or use the broiler if you do not have an air fryer.
• Perfect for meal prep: I will say, the little salmon nuggets do taste the best when they’re crispy straight out of the airfryer, but this recipe actually does make for excellent leftovers. I like to reheat the rice in the microwave and leave the salmon chilled.

What is Miso?

Miso is a fermented soybean paste commonly used in Japanese cooking. It has a salty, savory flavor that adds instant depth to marinades, sauces and soups. This recipe uses white miso, which is generally milder and slightly sweeter than yellow or red miso. Its mellow flavor works especially well with honey and rich, buttery salmon.

You can usually find white miso in the refrigerated section near tofu, kimchi or other fermented foods. Because miso and soy sauce are both salty, there is no need to add extra salt to the salmon glaze.

Ingredients you’ll need

For the miso salmon

• Salmon: Use a skinless salmon fillet and cut it into roughly 1-inch cubes so the pieces cook evenly.
• White miso paste: Adds savory depth and helps the exterior of the salmon caramelize.
• Soy sauce: Seasons the glaze and reinforces its umami flavor.
• Honey: Balances the saltiness of the miso and soy sauce while encouraging browning.
• Rice vinegar: Adds just enough acidity to brighten the glaze.
• Toasted sesame oil: Added in at the end, it gives the salmon and rice an addictive, nutty flavor.

For the corn rice

• Fresh corn: Fresh summer corn provides the best sweetness and texture, but thawed frozen corn will also work in the off season.
• Sushi rice: The short grains become soft and chewy which goes nicely with the crunch of the corn.
• White miso: Seasons the corn cooking liquid.
• Ginger and garlic: Give the rice an aromatic base.
• Scallions: The white and pale-green portions are sautéed with the rice; the dark-green tops make a fresh garnish.
• Soy sauce and toasted sesame oil: Stirred in at the end for a savory, nutty finish.

How to make air fryer miso salmon bites

1. Marinate the salmon

Whisk the white miso, soy sauce, honey, rice vinegar and toasted sesame oil together in a medium bowl. Add the cubed salmon and gently toss until every piece is coated. Refrigerate for 10 to 15 minutes while you begin the rice.

Avoid marinating the salmon for much longer than 30 minutes. The salt in the miso and soy sauce can begin to draw moisture from the fish and change its texture.

2. Make the corn mixture

Microwave one-third of the corn with 3/4 cup water for about 1 minute, or until slightly softened. Transfer the corn and water to a blender. Add the miso, ginger and garlic, then blend until smooth.

3. Cook the corn rice

Heat the neutral oil in a saucepan with a tight-fitting lid. Add the white and pale-green scallion pieces and cook until fragrant. Stir in the sushi rice, blended corn mixture and remaining water. Bring the mixture to a boil, reduce the heat to its lowest setting and cover.

Cook for 20 minutes, then turn off the heat and let the rice rest—still covered—for another 5 to 10 minutes. Resting allows the grains to finish steaming without scorching the bottom of the pan.

4. Air fry the salmon

Arrange the salmon cubes in a single layer in the air fryer basket, leaving a little space between them. Air fry at 400°F for 7 to 10 minutes, or until caramelized around the edges and cooked to your preferred doneness.

5. Finish and serve

Fluff the cooked rice with a fork. Fold in the remaining corn, soy sauce, toasted sesame oil and scallion greens. Divide the corn rice between bowls and top with the miso salmon bites. Finish with additional scallions and a small drizzle of sesame oil, if desired.

Can I make miso salmon bites without an air fryer?

Yes. Arrange the marinated salmon cubes on a foil-lined sheet pan and place them under the broiler for 5 to 7 minutes. Watch them closely because the honey and miso can darken quickly. The salmon is ready when the edges are browned and the center flakes easily.

Substitutions and variations

Use tamari in place of soy sauce if you need the recipe to be gluten-free, and confirm that your miso is certified gluten-free. Maple syrup can replace the honey. If fresh corn is unavailable, use thawed frozen corn; there is no need to cook it before measuring.

For a little heat, add chili crisp, sriracha or thinly sliced serrano peppers before serving. You can also finish the bowls with sesame seeds, sliced cucumber, avocado or nori.

Storage and reheating

Store the salmon and corn rice in separate airtight containers in the refrigerator for up to 3 days. Reheat the rice in the microwave with a splash of water until steaming. For the best texture, eat leftover salmon chilled or warm it up briefly in the air fryer at 350°F.

More salmon recipes to try

• Honey Harissa Salmon Bowls
• Blackened Miso Salmon with Creamy Coconut Cucumber Salad
• Honey BBQ Salmon Tacos with Mango Slaw
• Sheet Pan Everything Salmon and Asparagus
  

Made this recipe? I would love to hear what you think in the review section down below! Also, make sure to tag @wandering_chickpea on Instagram with your creations and save this recipe on Pinterest for later!