Name: Miso Rice Bowl
Yield: 4
Ingredients: 2 heads broccoli, stem trimmed, broken up into florets -; 4 tbsp. extra-virgin olive oil, divided -; Kosher salt -; 4 cloves garlic, sliced -; Zest of 1 small lemon, plus juice from 1/2 lemon -; 1/4 c. reduced-sodium soy sauce -; 2 tbsp. light brown sugar -; 2 tbsp. white miso paste -; 2 tbsp. Worcestershire sauce -; 1 tbsp. toasted sesame oil -; 1 tbsp. fish sauce -; 1 tbsp. unseasoned rice vinegar -; 1 tsp. finely grated peeled ginger -; 1/2 tsp. crushed red pepper flakes (optional) -; 1 (1- to 1 1/2-lb.) skinless salmon fillet, cut into 1" cubes -; 1 large seedless cucumber, zest peeled into ribbons, thinly sliced on a bias -; 2 c. cooked white or brown rice -; Sliced avocado, pickled red onions, and toasted sesame seeds, for serving -

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Ingredients for - Miso Rice Bowl

1. 2 heads broccoli, stem trimmed, broken up into florets -

2. 4 tbsp. extra-virgin olive oil, divided -

3. Kosher salt -

4. 4 cloves garlic, sliced -

5. Zest of 1 small lemon, plus juice from 1/2 lemon -

6. 1/4 c. reduced-sodium soy sauce -

7. 2 tbsp. light brown sugar -

8. 2 tbsp. white miso paste -

9. 2 tbsp. Worcestershire sauce -

10. 1 tbsp. toasted sesame oil -

11. 1 tbsp. fish sauce -

12. 1 tbsp. unseasoned rice vinegar -

13. 1 tsp. finely grated peeled ginger -

14. 1/2 tsp. crushed red pepper flakes (optional) -

15. 1 (1- to 1 1/2-lb.) skinless salmon fillet, cut into 1" cubes -

16. 1 large seedless cucumber, zest peeled into ribbons, thinly sliced on a bias -

17. 2 c. cooked white or brown rice -

18. Sliced avocado, pickled red onions, and toasted sesame seeds, for serving -

How to cook deliciously - Miso Rice Bowl

1. Stage

Preheat oven to 400°. In a large bowl, drizzle broccoli with 1 tablespoon olive oil; season with salt. Toss well to combine, then spread on a baking sheet.

2. Stage

Roast broccoli, stirring halfway through, until slightly caramelized and browned in spots, about 20 minutes.

3. Stage

Meanwhile, in a medium bowl, whisk garlic, lemon zest, lemon juice, soy sauce, brown sugar, miso, Worcestershire, sesame oil, fish sauce, vinegar, ginger, red pepper (if using), and 2 tablespoons olive oil. Add salmon and toss well to submerge. Refrigerate and let marinate, tossing halfway through, 30 minutes.

4. Stage

In a large skillet over medium heat, heat remaining 1 tablespoon olive oil. Working in batches, add salmon and cook, turning pieces halfway through, until cooked through and charred in spots, 1 to 2 minutes per side. Transfer to a large clean bowl; reserve marinade for serving.

5. Stage

Divide rice among bowls. Arrange salmon, broccoli, and cucumbers in sections alongside rice. Top with avocado, onion, and sesame seeds. Spoon some reserved marinade over.