The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Crispy Japanese-style Salmon Bites with Miso Fried Rice
You'll cook up a winning weeknight dinner with this Japanese-inspired spread. Flash-fry sustainably caught salmon till golden and crispy. Enjoy with miso fried rice packed with vitamin-rich veg like pak choi, baby corn and carrots. Dollop over chilli paste for a bit of heat.
Prep in 10
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 160g brown rice (brown rice (100%))
- 4 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 2 pak choi
- 1 unwaxed lime
- 3 carrot
- 4 spring onion
- 500g diced salmon fillet (Fish)
- 160g baby corn
- 4 tbsp cornflour
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 2 tbsp rice wine vinegar
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 648
Protein: 35g
Carbs: 56g
Fat: 31g
Crispy Japanese-style Salmon Bites with Miso Fried Rice
You'll cook up a winning weeknight dinner with this Japanese-inspired spread. Flash-fry sustainably caught salmon till golden and crispy. Enjoy with miso fried rice packed with vitamin-rich veg like pak choi, baby corn and carrots. Dollop over chilli paste for a bit of heat.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Place the salmon into a bowl with half the vinegar, half the tamari and half the ginger and garlic paste. Coarsely grate the carrots (peel optional). Thinly slice the spring onions. Trim and roughly slice the pak choi. Quarter the lime. Halve the baby corn.
- Add the cornflour to the salmon bowl and toss to coat. Heat a medium frying pan with 1 tbsp oil on medium-high heat. Add the salmon and cook for 4-5 mins, turning halfway through, until golden and cooked through. Transfer to a bowl.
- Heat another large frying pan with 1 tbsp oil on medium-high heat. Add the baby corn, carrot and pak choi and cook for 2 mins. Add the miso, half the spring onions, and the remaining ginger and garlic paste, tamari and vinegar. Cook for 2 mins.
- Add the cooked rice to the pan and cook for 2-3 mins, tossing to combine. Season with sea salt and black pepper. Push the rice to one side of the pan and return the salmon. Cook for 1-2 mins, until heated through.
- Serve the rice in bowls and top with the salmon pieces. Squeeze a little lime juice over the top (to taste). Garnish with the remaining lime wedges, spring onions and chilli paste.
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