09/02/2026
Sweet, savory and packed with flavor, .belly's Miso Honey Salmon Rice is an easy way to bring a little Japanese-inspired goodness to the table. Made with our Light Sweet Miso, this recipe is certified gluten-free and full of that delicious umami flavor we love. 🤤
Ingredients:
Salmon + Veggies
- 1–1½ lb salmon fillets
- 16 oz blue oyster mushrooms (or mushroom of choice)
- 2–3 mini cucumbers, sliced
- Handful cilantro, chopped
- Chili oil (a must!)
- Olive or avocado oil
- Sea salt
- Black pepper
Brown Rice
- 1 cup brown rice
- 2 cups water or chicken stock
- 1 tsp olive or avocado oil
Miso Honey Sauce
- 2½ Tbsp MUSO from Japan Light Sweet Miso
- 3–4 Tbsp GF low-sodium soy sauce
- 2½ Tbsp honey
- 2 tsp sesame oil
- ¼ tsp garlic powder (or 2 cloves fresh minced garlic)
Directions:
1. In a small pot, add brown rice, water or broth, and oil. Cover and cook on low heat for 30–45 minutes, stirring occasionally.
2. In a medium bowl, combine all ingredients for the miso honey sauce.
3. Pat salmon fillets dry with a paper towel, then remove the skin if desired.
4. Dip salmon fillets into the miso honey sauce and let marinate for 25 minutes. Don’t discard the extra sauce—we’ll use it for the rice!
5. While the salmon marinates, slice the cucumbers and chop the cilantro.
6. Lightly brush any dirt from the mushrooms. Heat a little oil in a pan and stir-fry the mushrooms until cooked. Season lightly with sea salt and pepper, then set aside.
7. In a large pan, heat about 2 Tbsp oil. Add the salmon and pan-fry for 2–3 minutes per side over medium-low heat. Once cooked on both sides, break the salmon into pieces and continue cooking for about 5 minutes, until fully cooked.
8. Add the brown rice to the pan, then pour in the remaining miso honey sauce. Cook over medium heat for about 10 minutes, adjusting seasoning to taste.
9. Plate the salmon rice and top with cilantro, mushrooms, cucumbers, and plenty of chili oil.
10. Mix, mix, mix and enjoy! ☀️
