Question 1

What is miso?

Accepted Answer

Miso is a fermented paste used in many Asian dishes. It is usually a mixture of some type of grain such as barley or rice, salt, soybeans, and koji, which is actually a type of mold. But there are over 1,000 different types of miso that range in flavor and texture. They can be sweet and mild or crunchy and earthy.

Question 2

What kind of rice is best for these rice bowls?

Accepted Answer

Any kind of rice you like is good in this recipe. Brown rice and basmati rice are great choices. If you are worried about carbohydrates, you can try using cauliflower rice. Any kind of fluffy rice works nicely with this salad. Of course, regular white rice also goes great with salmon rice bowls.

Question 3

What are some good sauces for this recipe?

Accepted Answer

The miso paste with soy sauce. lime, honey, and sesame oil give this salad its fresh taste. But you can also try using some teriyaki sauce for a sweeter and tangier taste. Fish sauce will give your salmon fillets an intense flavor with a salty taste. If you would rather have a milder sauce, try leaving out the miso paste. But that kind of takes away from the dish itself.

Question 4

What kind of toppings go with this salad?

Accepted Answer

The choices for toppings are endless from toasted sesame seeds to tomatoes. You can also use other seafood like tiny shrimp, flaked tuna, or sliced trout. To add some more crunchiness, try adding some chopped nuts like pecans, walnuts, or almonds. Your salmon bowls would also be great topped with some kind of shredded cheese.

Question 5

What are the different types of salmon?

Accepted Answer

First, they are usually separated by wild-caught or farm-raised. The wild kind is most often Pacific salmon including pink, silver, sockeye, and king. The most popular is king salmon, also known as Chinook. Silver salmon is also known as Coho. Pink salmon can also be called humpback. Sockeye salmon is also known as red salmon. And then there is Atlantic salmon, which is usually farm-raised.

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