Fusion Kitchen · Dinner
Miso and Fennel Cured Salmon Bowl
A Scandinavian-Japanese original, salmon cured in a white miso and fennel seed paste in the Nordic gravlax tradition so the Japanese umami depth and the Scandinavian herb-cure technique are structurally fused, served over sushi rice with pickled cucumber and a sesame and dill dressing.
$$
20 minsPrep
0 minsCook
20 mins active, 4 hr cureTotal
EasyLevel
Nutrition per serving
565Calories
38gProtein
22gFat
52gCarbs
12gSugar
3gFiber
1240mgSodium
78mgChol
Goes well with
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local
Aquavit, chilled, short pourAquavit, chilled, short pour — A refresh...
international
Instructions
1
Prep
Mix white miso, salt, sugar, toasted fennel seeds, honey, lemon zest, and dill into a smooth paste. Divide salmon fillets in half if needed and spread paste over flesh and skin of each piece, wrap tightly in cling film, refrigerate minimum 4 hours. Toss sliced cucumber with rice vinegar, sugar, and salt; set aside 10 minutes. Whisk sesame oil, rice vinegar, soy sauce, honey, and dill together for dressing.
2
Boil
Cook sushi rice according to packet instructions until tender, about 18 minutes. While rice cooks, rinse cured salmon under cold water, pat completely dry.
3
Build
Toss warm rice with half the sesame dill dressing until coated and glossy, about 1 minute.
4
Slice and plate
Slice cured salmon very thinly at an angle, discarding skin. Spoon dressed rice into two bowls. Arrange salmon slices, pickled cucumber, and radishes over rice in each bowl. Drizzle remaining dressing over the top. Scatter sesame seeds and scallions over each bowl. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g (12 oz) salmon fillet, skin on
- 5 tbsp white miso paste
- 3 tbsp fine sea salt
- 2 tbsp caster sugar
- 2 tsp fennel seeds, toasted and ground
- 3 tbsp honey
- 1 lemon zest
- 40g (1.4 oz) fresh dill
- 3 tbsp sesame oil
- 1/4 cup rice vinegar
- 2 tsp soy sauce
- 180g (6.3 oz) sushi rice or jasmine rice, dry
- 200g (7 oz) cucumber, medium
- 100g (3.5 oz) radishes
- 2 tsp toasted sesame seeds
- 2 scallions