Miso salmon rice bowl recipe
 An easy weeknight meal with sticky marinated salmon, dressed avocado, rice and a lively sriracha mayo to top it all. 1 tbsp white miso paste1 tbsp mirin½ tbsp maple syrup2 salmon fillets120g/4¼oz jasmine rice2 large ripe avocados1 tsp rice vinegar1 tsp sesame seeds, toasted½ tsp toasted sesame oil1 tbsp light mayonnaise1 tbsp srirachasea salt flakes 1 tbsp white miso paste 1 tbsp mirin ½ tbsp maple syrup 2 salmon fillets 120g/4¼oz jasmine rice 2 large ripe avocados 1 tsp rice vinegar 1 tsp sesame seeds, toasted ½ tsp toasted sesame oil 1 tbsp light mayonnaise 1 tbsp sriracha sea salt flakes Method In a small baking dish – just big enough for the two salmon fillets to sit comfortably with about 2.5cm/1in of space between them – whisk together the miso paste, mirin and maple syrup to make a smooth marinade. Add the salmon fillets and turn them over in the marinade so they’re well coated, then leave them to marinate, skin-side up, while the preheats to 200C/180C Fan/Gas 6.Cook the jasmine rice as per the packet instructions.Turn the salmon fillets over so they are skin-side down, then bake for 10 minutes. Meanwhile, peel and de-seed the avocado, using a spoon to scoop large pieces into a bowl. Add the rice vinegar, sesame seeds, sesame oil and a very generous pinch of sea salt flakes. Toss everything together so the avocado has broken down a little and taken on the flavours of the marinade.In a separate small bowl, stir together the mayonnaise and sriracha until smooth. The sriracha should break down the bonds in the mayonnaise to make a drizzling consistency. Serve the salmon fillets with the rice and the smashed avocado, with a generous drizzle of the sriracha mayo over the bowl. In a small baking dish – just big enough for the two salmon fillets to sit comfortably with about 2.5cm/1in of space between them – whisk together the miso paste, mirin and maple syrup to make a smooth marinade. Add the salmon fillets and turn them over in the marinade so they’re well coated, then leave them to marinate, skin-side up, while the preheats to 200C/180C Fan/Gas 6. In a small baking dish – just big enough for the two salmon fillets to sit comfortably with about 2.5cm/1in of space between them – whisk together the miso paste, mirin and maple syrup to make a smooth marinade. Add the salmon fillets and turn them over in the marinade so they’re well coated, then leave them to marinate, skin-side up, while the preheats to 200C/180C Fan/Gas 6. Cook the jasmine rice as per the packet instructions. Cook the jasmine rice as per the packet instructions. Turn the salmon fillets over so they are skin-side down, then bake for 10 minutes. Turn the salmon fillets over so they are skin-side down, then bake for 10 minutes. Meanwhile, peel and de-seed the avocado, using a spoon to scoop large pieces into a bowl. Add the rice vinegar, sesame seeds, sesame oil and a very generous pinch of sea salt flakes. Toss everything together so the avocado has broken down a little and taken on the flavours of the marinade. Meanwhile, peel and de-seed the avocado, using a spoon to scoop large pieces into a bowl. Add the rice vinegar, sesame seeds, sesame oil and a very generous pinch of sea salt flakes. Toss everything together so the avocado has broken down a little and taken on the flavours of the marinade. In a separate small bowl, stir together the mayonnaise and sriracha until smooth. The sriracha should break down the bonds in the mayonnaise to make a drizzling consistency. In a separate small bowl, stir together the mayonnaise and sriracha until smooth. The sriracha should break down the bonds in the mayonnaise to make a drizzling consistency. Serve the salmon fillets with the rice and the smashed avocado, with a generous drizzle of the sriracha mayo over the bowl. Serve the salmon fillets with the rice and the smashed avocado, with a generous drizzle of the sriracha mayo over the bowl. Recipe tips You can cook the salmon in the air fryer. Cook at 190C for 5 minutes or until it's just cooked through. Of course you can use this as a base bowl to add extra veg like broccoli, asparagus, or a crunchy cucumber salad.