top of page

Salmon-Shiitake Rice Bowl with Sriracha Green Beans

Hi friend! Thanks for visiting this page today.

You're probably searching for a yummy meal for your family or yourself and I wanted to take a moment and thank you for supporting me and also stop and pray for you. I hope this prayer reaches you and whispers truth to your heart, whether it be aching or joyful today.

Father God,

Please soften the heart of whoever is reading this today. Please open their eyes to who you say you are. I pray that this person would come to know you better and be able to rest in your amazing, all encompassing power and strength.

Only by knowing you can we all know the fullness of joy. Only by having a right relationship with you and your Son can we be fully satisfied.

Oh Lord, please help us all to trust you to write our stories today. Help us to humble ourselves and come to you in prayer. Help us to draw near to you today. Wherever this person may be, I pray they would come to know you better and trust in your promises.

Please help us all to trust in your character and experience the peace that surpasses all understanding that you only you can provide.


I hope you enjoy this recipe that I found in Martha Stewart's magazine!

Salmon-Shiitake Rice Bowls

Serves 4

Total Time: ~45 minutes


  • 2 tablespoons of white or yellow miso paste

  • 2 tablespoons honey

  • 2 tablespoons unseasoned rice vinegar

  • 4 skinless salmon fillets

  • 3 tablespoons butter

  • 7 oz. Shiitake mushrooms (remove stem and chop)

  • 1 cup jasmine rice, rinsed until water runs clear

  • 1 cup frozen peas


  1. Whisk miso with 2 tablespoon of honey and vinegar in a shallow glass baking dish or other shallow vessel.

  2. Add the salmon and coat well. Cover and refrigerate.

  3. Melt butter in a saucepan (or seasoned cast iron pan) over medium heat. Add mushrooms and season with salt and pepper.

  4. Cook and stir the mushrooms until they reach a golden brown color.

  5. Add in rice and stir to mix in butter and mushrooms.

  6. Add 1 3/4 cups of water and season again with salt and pepper.

  7. Bring this to a boil, then reduce to low heat. Cover with a lid and cook for about 15 minutes.

  8. Remove the pan from the heat and mix in the frozen peas. Leave this and let it sit for about 10 minutes.

  9. Fluff the rice with a fork!

  10. Preheat your boiler while the rice is sitting.

  11. Broil salmon until blackened in spots and cooked thoroughly (about 5-6 minutes).

  12. Let cool to your desired temperature and then serve with pickled cucumber salad or sriracha green beans.

25 views0 comments

Recent Posts

See All
bottom of page