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–+ servings
Caramelized sticky miso glazed salmon cubes served over rice

Sticky Miso Glazed Salmon Bowl (Air Fryer)

5 from 4 votes
Sticky caramelized miso salmon, tender eggplant, and fluffy rice come together in this colorful, high-protein air fryer bowl that’s ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Video

Servings : 2 servings

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Ingredients

For the salmon & eggplant
  • 12 oz cubed salmon, 1½-inch cubes
  • 1 small cubed eggplant, 1-inch cubes
  • 1 tbsp olive oil
  • salt, to taste
For the miso glaze
  • 1½ tbsp white miso paste
  • 1 tbsp soy sauce or tamari
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 1 tsp toasted sesame oil
For serving
  • 1½ cups microwave white or brown rice, warmed
  • 1 small sliced avocado, (optional)
  • ½ cup sliced cucumber
  • 2 thinly sliced green onions
  • 1 tsp sesame seeds
  • chili oil, (optional)
Start Cooking

Instructions
 

  1. Make the miso glaze
    Whisk together the 1½ tbsp white miso paste, 1 tbsp soy sauce or tamari, 1 tbsp honey, 1 tsp rice vinegar, and 1 tsp toasted sesame oil until smooth.
  2. Air fry the eggplant
    Toss the 1 small cubed eggplant with 1 tbsp olive oil and a pinch of salt Air fry at 400°F (200°C) for 7 to 8 minutes, shaking halfway, until soft and lightly golden.
  3. Add the salmon
    Toss the 12 oz cubed salmon with the miso glaze and add to the air fryer basket.
    Return to the air fryer and cook for 6 to 7 minutes until the salmon is just cooked through and sticky on the edges.
  4. Assemble the bowls
    Divide 1½ cups microwave white or brown rice (warmed) between two bowls. Top with the salmon, eggplant, 1 small sliced avocado (optional), and ½ cup sliced cucumber. Drizzle with the remaining glaze and chili oil (optional), then finish with 2 thinly sliced green onions and 1 tsp sesame seeds.

Nutrition

Calories: 619kcalCarbohydrates: 62gProtein: 43gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gCholesterol: 94mgSodium: 1063mgPotassium: 1626mgFiber: 11gSugar: 18gVitamin A: 279IUVitamin C: 8mgCalcium: 91mgIron: 4mg

Notes

No air fryer? You can make this recipe in the oven instead. Roast the eggplant on a lined sheet pan at 425°F (220°C) for 12 to 15 minutes, until soft and lightly golden. Add the miso-glazed salmon cubes to the pan and return to the oven for 6 to 8 minutes, until the salmon is just cooked through and sticky on the edges.