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A close-up of a Sweetgreen-inspired Miso Salmon Bowl with salmon fillets, brown rice, greens, avocado, cucumber, and sesame seeds, topped with a miso glaze.

How to Make Sweetgreen’s Famous Miso Salmon Bowl at Home (Easy & Healthy!)

A simple, flavorful recipe that lets you recreate Sweetgreen's famous miso salmon bowl in your own kitchen. Packed with umami-rich salmon, fresh greens, and a delicious miso glaze, it's a perfect meal for a quick yet wholesome dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
5 minutes
Total Time 35 minutes
Servings: 4
Course: Healthy Bowl, Main Course
Cuisine: American, Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • Salmon fillets: 4 pieces about 4 oz each
  • Brown rice: 2 cups cooked
  • Kale: 1 bunch chopped
  • Arugula: 1 cup
  • Avocado: 1 sliced
  • Cucumber: 1 sliced
  • Miso paste: 3 tbsp
  • Soy sauce or tamari for gluten-free: 2 tbsp
  • Honey: 1 tbsp
  • Rice vinegar: 1 tsp
  • Sesame oil: 1 tsp
  • Crispy shallots: ¼ cup
  • Sesame seeds: 1 tbsp

Equipment

  • Baking Sheet
  • Parchment Paper
  • Baking Tray
  • Small Bowl (for the glaze)
  • Spoon

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper and place the salmon skin-side down.
  3. Mix the miso paste, soy sauce, honey, rice vinegar, and sesame oil in a small bowl. Brush the glaze generously onto the salmon fillets.
  4. Bake the salmon for about 12-15 minutes, or until the internal temperature reaches 125°F (52°C).
  5. Meanwhile, cook the rice and prepare the greens, slicing the avocado and cucumber.
  6. Assemble the bowls by placing a base of rice, followed by kale, arugula, and the baked salmon.
  7. Top with avocado slices, cucumber, crispy shallots, and sesame seeds.
  8. Drizzle the remaining miso glaze over the top and serve immediately.

Notes

  • For a spicy kick, add sriracha to the miso glaze.
  • To make this recipe gluten-free, ensure you're using tamari instead of soy sauce.
  • You can meal prep by cooking the rice and salmon in advance and assembling the bowls later.