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A bowl of Miso Salmon Brothy Rice with a serving of salmon and salad in the background showing a full meal

15 Minute Miso Salmon Brothy Rice

By Tiffy Cooks

5 from 1 vote
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!
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Cook Time:15 minutes
Total Time:15 minutes
Course: Breakfast, Dinner, Main Course, Soup
Cuisine: Asian, Japanese
Keyword: Air Fryer, Asian Recipe Easy, asian soup, easy dinner, Japanese Food, miso, rice bowl, rice recipes, salmon, salmon recipe, seafood
Servings: 2 servings
Calories: 780kcal

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
    A spoonful closeup of Miso Mayo for Miso Salmon Brothy Rice
  • Pat the salmon dry, then lightly season with salt. Coat each fillet with the miso mayo mixture, making sure the top is evenly covered.
    Salmon Filet Covered with Miso Mayo for Miso Salmon Brothy Rice
  • 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
    Making Miso Mushroom Broth for Miso Salmon Brothy Rice
  • 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.

Nutrition

Calories: 780kcalCarbohydrates: 46gProtein: 51gFat: 42gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 94mgSodium: 3151mgPotassium: 1605mgFiber: 5gSugar: 7gVitamin A: 175IUVitamin C: 2mgCalcium: 166mgIron: 5mg
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