15 Minute Miso Salmon Brothy Rice
Miso Salmon Brothy Rice is a comfort food that’s much more than a viral trend! A spoonful of rice soaked with umami-packed Miso Mushroom Broth plus a chunk of creamy salmon is the perfect chill day lunch ready in 15 minutes. Known in Japan as Ochazuke, this dish combines cooked rice, broth, and sometimes a topping, like this Miso Mayo Salmon. This bowl warms you right up from the inside out! If you have cold rice, or you’re just looking for something super comforting, you have to make this Salmon Brothy Rice!
Miso Salmon Ochazuke: Classic Comfort Food
Let’s make an Miso Salmon Ochazuke, or Japanese Brothy Rice. Even though “brothy rice” is going viral right now, this has honestly been such a normal way of eating in Asian culture for generations. In Japan, ochazuke started out as a way to revive leftover toppings and rice by pouring hot tea or broth over it. The heat of the broth warms the cold rice, turning it into a comforting meal. In this recipe, we’re combining my Air Fryer Miso Mayo Salmon with a super light, gut-friendly mushroom miso soup.
In so many other Asian households, there’s other ways of combining rice and soup, like congee, that super comforting rice porridge so many of us grew up with. Sometimes, it’s not even a specific dish at all, it’s just a bowl of rice with soup poured over it. It’s the kind of meal that feels simple, cozy, and healing. I think that’s why so many people love it, because at the end of the day, it’s not really a new trend. “Brothy Rice” is a comfort food that so many of us have known forever.
Miso Salmon Rice in Broth Ingredients
Miso Mayo Salmon
- 2 salmon fillets 5–7 oz each
- 4 tbsp Japanese mayo
- 1 tbsp miso paste white miso preferred
- 1/2 tsp black pepper adjust to taste
- 1 tsp soy sauce or ponzu
- Salt to taste
Miso Mushroom Broth
- 6 oz shiitake mushrooms sliced
- 1 small shallot thinly sliced
- 2 tsp soy sauce
- 2 slices ginger
- 1/2 tbsp Butter optional
- 3 cups dashi stock or chicken stock
- 2 1/2 tbsp miso paste
- 1 tsp neutral oil
- 1 green onion finely sliced for garnish
For Serving
- 2 bowls cooked rice
- Furikake optional
Miso Mayo Salmon
This Miso Mayo Salmon used in this recipe is a simplified version of my Air Fryer Miso Mayo Salmon that’s a little less sweet. Salmon is a popular topping for Broth Rice in Japan. It’s a great source of proteins, and are particularly high in Omega-3 Fatty Acids, which supports heart health. You can also try this recipe with other fish like Pink Trout, Halibut, and Black Cod.
I’m covering this Salmon with a Miso Mayo before Air Frying. This gives the salmon a creamy, caramelized crust that makes this dish extra tasty. It only uses Japanese Mayo, Miso Paste, Black Pepper, Soy Sauce, and salt. Make sure that the surface of the salmon filet is dry before topping this sauce over it!
Miso Mushroom Broth
For a gentle, but umami-packed broth, I’m combining miso and mushrooms for savory miso-mushroom broth with a ginger heat. By sautéing shiitake mushrooms and shallot first, their concentrated earthy flavors are released in to the broth. It’s seasoned with soy sauce, ginger, and dashi. If I’m looking for an even richer broth flavor, I sometimes add in a sliver of butter.
Miso is a salty, fermented bean paste that is packed with live probiotics. The fermentation breaks down typically inaccesible nutrients like B vitamins and phytic acid, and the probiotics help your gut provide a happy environment for good gut bacteria. To make sure to keep the probiotics alive, I added the miso after lowering the temperature of my broth and gently whisking it in. For more ways to cook with miso, you have to check out my Beginner Friendly Recipes You Can Make With Miso Paste!
How To Make Miso Salmon Brothy Rice
- In a small bowl, mix together the Japanese mayo, miso paste, soy sauce or ponzu, and black pepper until smooth and creamy
- Pat the salmon dry, then lightly season with salt. Coat each fillet with the miso mayo mixture, making sure the top is evenly covered.
- Air fry at 400°F for 12 minutes, or until the salmon is cooked through and slightly golden on top
- While the salmon cooks, make the broth. Heat the neutral oil in a pot over medium heat. Add the sliced shiitake mushrooms and cook for 3 to 4 minutes until softened and lightly golden. Add the shallots and soy sauce, then sauté for another 1 to 2 minutes until fragrant.
Optional: You can add butter here for a creamier, richer flavor to the mushrooms. - Pour in the dashi stock or chicken stock, add the ginger, and bring everything to a gentle simmer. Let it cook for 5 to 7 minutes so the mushrooms and ginger can flavor the broth
- Lower the heat. In a small bowl, whisk the miso paste with a few spoonfuls of the hot broth until smooth. Pour it back into the pot and gently stir to combine. Make sure not to boil the soup after adding the miso. Taste and adjust with more miso if needed, then finish with green onion. By this point, the salmon should be ready.
- To assemble, add warm rice to each bowl, pour over the miso mushroom broth, then top with the salmon. Finish with furikake if desired and enjoy right away.
Some More Comfort Foods That Are Gentle For Your Gut
15 Minute Miso Salmon Brothy Rice
By Tiffy Cooks
Equipment
Ingredients
Miso Mayo Salmon
- 2 salmon fillets 5–7 oz each
- 4 tbsp Japanese mayo
- 1 tbsp miso paste white miso preferred
- 1/2 tsp black pepper adjust to taste
- 1 tsp soy sauce or ponzu
- Salt to taste
Miso Mushroom Broth
- 6 oz shiitake mushrooms sliced
- 1 small shallot thinly sliced
- 2 tsp soy sauce
- 2 slices ginger
- 1/2 tbsp Butter optional
- 3 cups dashi stock or chicken stock
- 2 1/2 tbsp miso paste
- 1 tsp neutral oil
- 1 green onion finely sliced for garnish
For Serving
- 2 bowls cooked rice
- Furikake optional
Instructions
- In a small bowl, mix together the Japanese mayo, miso paste, soy sauce or ponzu, and black pepper until smooth and creamy
- Pat the salmon dry, then lightly season with salt. Coat each fillet with the miso mayo mixture, making sure the top is evenly covered.
- Air fry at 400°F for 12 minutes, or until the salmon is cooked through and slightly golden on top
- While the salmon cooks, make the broth. Heat the neutral oil in a pot over medium heat. Add the sliced shiitake mushrooms and cook for 3 to 4 minutes until softened and lightly golden. Add the shallots and soy sauce, then sauté for another 1 to 2 minutes until fragrant.Optional: You can add butter here for a creamier, richer flavor to the mushrooms.
- Pour in the dashi stock or chicken stock, add the ginger, and bring everything to a gentle simmer. Let it cook for 5 to 7 minutes so the mushrooms and ginger can flavor the broth
- Lower the heat. In a small bowl, whisk the miso paste with a few spoonfuls of the hot broth until smooth. Pour it back into the pot and gently stir to combine. Make sure not to boil the soup after adding the miso. Taste and adjust with more miso if needed, then finish with green onion. By this point, the salmon should be ready.
- To assemble, add warm rice to each bowl, pour over the miso mushroom broth, then top with the salmon. Finish with furikake if desired and enjoy right away.
Hi! I don’t have an air fryer but have an oven. What temp and time please let me know!
Hi Rifa! You can bake the salmon at 425°F (220°C) for 10–12 minutes. Then optionally, you can broil for 1-2 minutes for a caramelized top.
Tiffy
Thanks I tried making this! It turned out a little too salty but still very good, so next time I’ll try to use less soy sauce
Easy and tasty
Hi is there a dairy free option? That would also work? Like to substituted the mayo and stock?
Hi Varvara, Japanese mayo is completely dairy free, so you can definitely use it! In the broth, you can also skip the butter completely. Or, use a few drop of sesame oil instead.
Tiffy