Crispy Japanese-style Salmon Bites with Miso Fried Rice

Serving size

1 person 2 people 4 people

Ingredients

80g baby corn
4 tbsp cornflour
80g brown rice

(brown rice (100%))
1 tbsp chilli paste

(Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
1 carrot
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
3 spring onion
2 tbsp white miso paste (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water)
2 tbsp rice wine vinegar
2 tbsp tamari (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
1 unwaxed lime
2 diced salmon fillets (Fish)
1 pak choi

Allergens

Contains: Fish, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	133Kcal	675Kcal
	555kJ	2823kJ
Fat	5.7g	29g
of which saturates	1.4g	6.9g
Carbohydrates	12g	63g
of which sugars	2.4g	12g
Protein	7.8g	40g
Salt	0.59g	3.0g
Fibre	1.2g	6.2g

Ingredients

1 carrot (use half)
80g baby corn (use half)
1 pak choi (use half)
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
80g brown rice (use half)

(brown rice (100%))
1 diced salmon fillet (Fish)
2 tbsp rice wine vinegar (use half)
2 tbsp white miso paste (use half) (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water)
4 tbsp cornflour (use half)
1 unwaxed lime (use half)
2 tbsp tamari (use half) (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
3 spring onion
1 tbsp chilli paste (use half)

(Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)

Allergens

Contains: Fish, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	132Kcal	702Kcal
	551kJ	2937kJ
Fat	5.9g	32g
of which saturates	1.4g	7.3g
Carbohydrates	12g	64g
of which sugars	2.4g	13g
Protein	7.5g	40g
Salt	0.56g	3.0g
Fibre	1.2g	6.2g

Back

Prep in 10 High protein 6 plants Low sat fat

Crispy Japanese-style Salmon Bites with Miso Fried Rice

Prep time: 0 mins

Total time: 35 mins

Cuisine: Japanese

Food group: Fish

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.

Cooking Instructions

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.

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 carrot (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 tsp 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.
Reheat the salmon pan to medium heat. Add the baby corn, carrot and pak choi and cook for 2 mins. Add the miso, half the spring onion 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 topped with the salmon. Squeeze a little lime juice over the top (to taste). Garnish with the remaining lime wedge, spring onions and chilli paste.