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.
Servings: 3 servings
Calories: 555kcal
Ingredients
Miso Salmon Bites
- 12 oz fresh salmon cut into 1-inch cubes
- 1 tbsp white miso paste
- 2 tsp soy sauce
- 2 tsp honey
- 1 tsp rice vinegar
- 1/2 tsp toasted sesame oil
Corn Rice
- 1 heaping cup fresh corn about 3 cobs
- 2 tsp white miso
- 1 inch fresh ginger coarsely chopped
- 2 garlic cloves
- 1 tbsp neutral oil
- 1 bunch scallions chopped
- 3/4 cup sushi rice
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil plus more to taste
Instructions
Miso Salmon Bites
- In a bowl, whisk together the miso paste, soy sauce, honey, rice vinegar, toasted sesame oil. Add the cubed salmon and toss to coat. Set aside to marinate for 10-15 minutes in the fridge while you make the rice.
- Air fry the salmon cubes at 400°F for 7–10 minutes, until caramelized flakes apart easily. Alternatively, broil for 5–7 minutes until cooked through.
Corn Rice
- Place about 1/3 of the corn in a microwave-safe bowl with 3/4 cup water. Microwave for 1 minute, until the corn is softened.
- Add the softened corn and its water to a blender, along with the miso paste, garlic cloves and ginger. Blend until smooth.
- In a pan with a tight-fitting lid, heat the oil over medium heat. Add the scallions. Cook for 2–3 minutes, until fragrant.
- Add the sushi rice, blended corn mixture, remaining raw corn, soy sauce and 1 1/4 cup water. Bring to a boil, then reduce the heat to the lowest setting. Cover and cook for 20 minutes. Turn off the heat and let the rice sit, covered, for another 5-10 minutes.
- Fluff the rice with a fork, then stir in the toasted sesame oil and scallion greens. Serve with salmon bites and quick pickled cucumber salad (optional - recipe in notes).
Notes
Best served with a quick pickled cucumber salad: 1 English cucumber, sliced into thin coins, chopped scallion greens and cilantro tossed with 1 tbsp rice vinegar and salt to taste.
Nutrition
Serving: 1serving | Calories: 555kcal | Carbohydrates: 83g | Protein: 45g | Fat: 34g