2 Serves
66 Mins
12 g
129 g
3 g
Rinse the jasmine rice thoroughly under cold water and cook in a rice cooker until light and fluffy.
Ingredients, vitamins, and health benefits
Jasmine Rice
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
47 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
154 mg / 1,250 mgPotassium
250 mg / 4,700 mgSodium
684 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
0 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
123 gAlcohol
0 g
In a small bowl, whisk together the white miso paste, a splash of rice vinegar, and a touch of black pepper to create the glaze.
Pat the salmon fillets dry with paper towels and place them on a baking sheet lined with parchment paper.
Brush the miso glaze generously over the salmon fillets and top with a few thin lemon slices.
Preheat the oven to 200°C and bake the salmon for 12 to 15 minutes until the fish flakes easily with a fork.
Assemble the bowls by placing a portion of steamed rice at the bottom, topping with the glazed salmon, and garnishing with fresh lemon wedges.
Rice Wine Vinegar
Cooked Rice
White Miso Paste
Black Pepper
Salmon Fillets
Lemon
Lemon Wedges
Vitamin A
2 µg / 900 µgVitamin C
40 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
47 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
154 mg / 1,250 mgPotassium
250 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
0 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
4
g20
g4
g
Japanese
JapaneseZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgAlcohol
0 g