Japanese Miso Rice Bowl
Warm short-grain rice is topped with miso-coated tofu and tender baby spinach, then finished with scallions and a sparse scattering of salmon flakes. It is a quick, plant-focused bowl suited to breakfast meal planning.
- breakfast
- breakfast meal prep
- IPFB55
- Japanese
- meal-planner
- miso
- plant-based
- Plant-Focused
- quick
- rice bowl
- salmon
- tofu
Shopping options
Check ingredients to include themPackage used · most used first
Firm tofu, drained · 14 Ounce
Simple Truth Organic® Firm Tofu
100%
Details
Baby spinach · 5 Ounce
organicgirl Baby Spinach
100%
Details
Short-grain white rice · 1 Cup
Mahatma Sticky Rice, Short Grain White Rice, Uncooked, 32 oz (907g)
21%
Details
Scallions · 2 Count
Green Onions
20%
Details
White miso paste · 3 Tablespoon
Norita® White Miso Soy Bean Paste
13%
Details
Skinless salmon fillet · 2 Ounce
Kroger® Fresh Farm Raised Atlantic Salmon Fillet
5%
Details
Rice vinegar · 1 Tablespoon
Nakano® Natural Rice Vinegar
4%
Details
Low-sodium soy sauce · 2 Teaspoon
Kikkoman® Less Sodium Soy Sauce
3%
Details
Canola oil · 1 Tablespoon
Mazola® Pure Canola Oil
Sale
1%
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Water, divided · 1.38 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Water-1 1/3 cups
- Short-grain white rice-1 cup
- Firm tofu-14 ounces
- Baby spinach-5 ounces
- White miso paste-3 tablespoons
- Skinless salmon fillet-2 ounces
- Canola oil-1 tablespoon
- Rice vinegar-1 tablespoon
- Low-sodium soy sauce-2 teaspoons
- Scallions-2 medium
Rinse the rice in the sieve under cool running water until the water is mostly clear, then drain well. Immediately combine the rice with 1 1/4 cups water in the saucepan and bring to a boil over medium-high heat, about 3–4 minutes.
While the rice heats, pat the tofu dry and cut it into 3/4-inch cubes. Thinly slice the scallions, then pat the salmon dry on a separate plate. Whisk the miso, remaining 2 tablespoons water, rice vinegar, and soy sauce in the small bowl until completely smooth.
Keep the raw salmon separate from the tofu and other ingredients, and wash hands and surfaces that contact it.
Use a separate plate for the raw salmon to prevent cross-contamination.
As soon as the rice boils, cover the saucepan, reduce the heat to low, and maintain a gentle simmer for 15 minutes. Remove it from the heat and rest it, covered, for 5 minutes without lifting the lid. Complete the remaining cooking steps while the rice simmers and rests.
Heat 2 teaspoons canola oil in the skillet over medium-high heat. Add the tofu in one layer and cook for 6–7 minutes, turning every 2 minutes, until golden on several sides. Add the spinach by handfuls and toss for 1–2 minutes until just wilted. Remove the skillet from the heat, toss the tofu and spinach with 4 tablespoons miso sauce, and transfer them to a plate.
Return the skillet to medium heat and add the remaining 1 teaspoon oil. Cook the salmon for 2–3 minutes per side until opaque, easily flaked, and 145°F at the thickest point. Transfer it to a clean plate, rest for 2 minutes, then flake it into small pieces with a fork.
Cook the salmon to an internal temperature of 145°F at the thickest point.
Transfer cooked salmon to a clean plate and keep it separate from the raw fish and utensils.
Fluff the rice and divide it among four bowls. Add the tofu and spinach, then drizzle with the remaining miso sauce. Scatter the salmon sparingly over the bowls and finish with the sliced scallions.
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