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Grilled Miso Salmon Donburi

One of my favorite things to make during the work week is a quick and easy healthy donburi. A donburi is a Japanese dish of meat, fish, or vegetables served over a bowl of rice. Not only is it simple to make and has endless variety, but it is also a comfort food that can be nutritious. Delicious fish and veggies on a pillow of fluffy rice? I’m so into it! Growing up, my mom made us miso salmon and vegetable don with the classic Red Shell Miso Dressing, and it has been my favorite way to eat salmon ever since. This recipe is my little spin on my mama’s amazing miso salmon, featuring my Furikake & Lemon Shishito Peppers recipe. Itadakimasu!

Grilled Miso Salmon Donburi

  • Servings: 4
  • Difficulty: easy
  • Print
Author: Pasta Ragazza


1.5 cups white Japanese short grain rice
1.5 lb salmon filet, cut into four filets
1/2 cup Red Shell Miso Dressing
2 tbsp olive oil


Cook the rice in a rice cooker or pot.

Once the rice is halfway cooked (about 15 minutes), bring the salmon down to room temperature a few minutes before cooking. Lightly season fish with salt and pepper.

Heat a large nonstick pan with oil over medium heat, then raise to medium-high heat as to not burn the oil. Place the filets skin-side up in the pan and cook filets until the meat turns a light golden brown, about 4-5 minutes. Turn the fish over in the pan, and cook the skin side until the meat firms up and the skin is crispy, about 3-4 minutes.

Slightly warm up the miso dressing, stir, and set aside.

Serve the rice in bowls, lightly dust the rice with furikake if desired. Add the salmon filets to the bowl, drizzle with the miso dressing, and add a dash of furikake. Add your favorite veggie or even these Furikake & Lemon Shishito Peppers.

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