Everything Rice with Miso-glazed Salmon
Prep. Time:
15 minutes (plus 30 minutes chilling)
Baking Time:
20 mins
Total Time:
65 mins
Serves:
4 servings (12 rounds)
Chef's Tips:
Make-ahead friendly: Rice rounds can be made and crisped up to 2 hours ahead; reheat briefly in a 350°F oven
Texture contrast: The key is achieving crispy exteriors while maintaining tender rice centers
Flavor balance: The miso glaze adds umami depth that elevates the dish beyond typical lox and bagels
Customization: Swap salmon for seared tuna, or make vegetarian with marinated shiitake mushrooms
Nutritional Benefits:
Rich in omega-3 fatty acids, probiotics from miso, and provides a good balance of protein, healthy fats, and complex carbohydrates.
Ingredients
Instructions
EVERYTHING RICE:
Cook the rice: Rinse sushi rice until water runs clear. Combine with water in a saucepan, bring to boil, reduce to low heat, cover and cook 18 minutes. Let stand 10 minutes off heat.
Season the rice: Mix rice vinegar, sugar, and salt until dissolved. Fold into warm rice along with 2 tablespoons everything seasoning. Cool to room temperature (about 15 minutes).
Form the rounds: Using a ⅓ cup measure, portion rice and pack firmly into rounds on a parchment-lined baking sheet. Press each round to about ½-inch thickness. Sprinkle tops with remaining everything seasoning. Chill 30 minutes.
Crisp the rounds: Heat both oils in a large non-stick skillet over medium-high heat. Cook rice rounds 3-4 minutes per side until golden and crispy. Transfer to paper towels.
SALMON
Make the glaze: Whisk together miso, honey, rice vinegar, soy sauce, and ginger until smooth.
Cook the salmon: Pat salmon dry and brush with half the glaze. Cook in the same skillet over medium heat for 3-4 minutes per side, brushing with remaining glaze. Let cool, then flake into chunks.
ASSEMBLE:
Prepare toppings: Mix cream cheese with chives. Slice cucumber and avocado just before serving.
Build the rounds: Spread herbed cream cheese on each rice round. Layer with cucumber, avocado, glazed salmon, and pickled onions. Garnish with microgreens and a light dusting of togarashi.
Serve immediately with lemon wedges.
