Savory Miso Salmon Breakfast Bowl with Brown Rice and Greens
Sakura Yamamoto
Miso Bowl
Balanced Japanese breakfast bowl with miso-glazed salmon, brown rice, egg, and greens.
Nutrition (per serving)
This breakfast bowl is one of my favorite ways to start the day when I want something comforting, savory, and nourishing. Miso-glazed salmon adds umami and healthy omega-3s, a soft fried egg brings richness, and brown rice with fresh greens balances the plate so you feel satisfied but light.
It comes together quickly on busy mornings: a short marinate, a fast pan-sear, and a quick sauté of greens. The flavors are simple and honest — a little sweet, a little salty, and plenty of bright texture from scallions and sesame — perfect for sharing with someone you care about or keeping all to yourself.
Ingredients
- Cooked brown rice:1 1/2 cups
- Salmon fillets (skin-on):10 oz
- White miso paste:2 tbsp
- Mirin:1 tbsp
- Soy sauce:1 tsp
- Honey:1 tsp
- Sesame oil:1 tsp
- Vegetable oil:1 tbsp
- Large eggs:2 pieces
- Baby spinach:2 cups
- Shredded carrot:1/2 cup
- Scallions, thinly sliced:2 pieces
- Toasted sesame seeds:1 tsp
- Furikake (optional):1 tsp
- Salt:1/4 tsp
- Black pepper:1/8 tsp
- Lemon wedge:1 piece
Instructions
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Make the glaze: whisk together miso paste, mirin, soy sauce, honey, and sesame oil in a small bowl until smooth.
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Pat salmon dry and season lightly with salt and pepper. Spoon half the glaze over the top of the fillets and let sit for 5 minutes while you heat the pan.
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Heat vegetable oil in a nonstick or cast-iron skillet over medium-high heat. Place salmon skin-side down and cook undisturbed for 3-4 minutes until the skin is crisp.
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Reduce heat to medium-low, brush the remaining glaze over the top of the fillets, and cook 2-3 more minutes until salmon is just cooked through (internal temp ~125–130°F for medium). Remove salmon and keep warm.
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In the same skillet, quickly toss baby spinach with a pinch of salt for 30–45 seconds until wilted. Remove and divide between bowls.
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Fry eggs in a little oil to your liking (sunny-side up with a runny yolk is recommended) and season with a pinch of salt and pepper.
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Assemble: divide warm brown rice between two bowls, arrange spinach, shredded carrot, and place a salmon fillet on each bowl. Top with a fried egg.
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Finish with sliced scallions, a sprinkle of toasted sesame seeds and furikake if using, and a lemon wedge to squeeze over the salmon just before eating.
Tips & Notes
- For quicker prep, use leftover brown rice warmed in the microwave or on the stovetop with a splash of water.
- If you prefer, broil the glazed salmon for 2–3 minutes instead of pan-searing to caramelize the top—watch closely to avoid burning.
- Swap baby spinach for blanched bok choy or steamed broccoli for extra fiber and color.
- Make extra glaze and store in the fridge up to 3 days to use on other proteins or roasted vegetables.
