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Salmon Misoyaki with Japanese Sweet Potatoes & Brown Rice

January 23, 2026

Cuisine: Japanese

This dish highlights the natural umami of fermented miso and the chestnut-like sweetness of Satsumaimo (Japanese sweet potatoes). By utilizing ginger, citrus, and toasted sesame, the recipe achieves a deep, savory profile without the need for added salt. The marinating time allows the miso glaze to deeply flavor the fish.

While salmon works beautifully in this recipe, other fatty fish also pair well with the miso glaze. Black cod (sablefish), arctic char, trout, or mahi mahi are excellent alternatives that can be prepared using the same method.

The “kombu trick” enhances umami further: if cooking rice on a stovetop, add a 2-inch piece of dried kombu (seaweed) to the water. It infuses the rice with natural glutamates that significantly deepen the flavor profile of the starch.

For enhanced flavor depth, serve with an extra wedge of lime or lemon. A final squeeze of fresh citrus right before eating heightens the perception of the existing flavors.

  • 2 servings
  • 35 mins
  • 48 mins
  • 83 mins

    • Ingredients

    • 280 g salmon fillets, skin-on
    • 100 g short-grain brown rice, dry
    • 150 g Japanese sweet potato
    • 10 g white miso paste
    • 25 mL unseasoned rice vinegar, divided
    • 15 g fresh ginger, grated, divided
    • 5 g honey
    • 5 g toasted sesame oil, divided
    • for garnish shichimi togarashi
    • 10 g scallions, thinly sliced
    This recipe can be suitable for the following restricted diets:

    Equipment

    • Air Fryer

    Instructions

    1. In a small bowl, whisk together 10 g of white miso, 15 mL of rice vinegar, 10 g of grated ginger, 5 g of honey, and 2 g of toasted sesame oil to make the misoyaki glaze.
    2. Coat the salmon fillets with the misoyaki glaze. Place the fillets in a shallow container or ziploc bag with the remaining glaze.
    3. Refrigerate for at least 2 hours, or up to 8 hours. This marinating time allows the miso flavors to penetrate the fish.
    4. Rinse 100 g of short-grain brown rice until the water runs clear. For the best texture, soak in water for 30 minutes before cooking.
    5. Combine rice with 225 mL of water in a pot. Bring to a boil, then reduce to a low simmer, cover, and cook for 35–40 minutes.
    6. Once the rice is tender, remove from heat and let rest, covered, for 5 minutes. Fold in 10 mL of rice vinegar and 5 g of grated ginger. This "sushi-style" seasoning brightens the grain without salt.
    7. Preheat the air fryer to 400°F. Scrub the Japanese sweet potato and slice into 1/2-inch thick rounds.
    8. Toss the sweet potato rounds with 3 g of toasted sesame oil. Arrange in a single layer in the basket and cook for 12 minutes.
    9. Move the potatoes to one side. Place the marinated salmon fillets (skin-side down) in the basket. Brush the top of the salmon generously with marinade from the container.
    10. Air fry everything at 400°F for 6–8 minutes. You can remove the salmon when its internal temperature reaches 130°F in the thickest part of the fillet. The high heat will create a dark, caramelized lacquer on the fish.
    11. Plate the seasoned brown rice alongside the sweet potato rounds and the glazed salmon.
    12. Garnish the entire plate with thinly sliced scallions and a generous dusting of shichimi togarashi. The chili and orange peel in the spice blend provide a "bite" that replaces the sensation of salt.

    Written by Will Chiong who lives and works in New York building useful things.