Before preparing the salmon, make any additions you plan on using in the bowls. For instance, cook the rice and prep any veggies.

Remove the salmon filets from their packaging and place them on a cutting board. Use paper towels to pat off any excess moisture. Use a sharp knife to cut the salmon fillets into bite-sized chunks, leaving the salmon skin on.

Use a sharp knife to cut the salmon into small bite-sized pieces. (Note: See recipe tips below if you'd like to skip this step).

Transfer all of the ingredients for the miso sauce to a small bowl or a measuring cup and mix well until combined.

Heat a large skillet over medium-high heat and add enough cooking oil, such as avocado oil, to generously coat the surface. Wait for a few minutes for the oil to heat up. Transfer the chopped salmon cubes to the hot pan and use a rubber spatula to spread them into a single layer, providing space in between the pieces. If you can, arrange the salmon skin side down.

Allow the salmon to cook for 3 to 4 minutes undisturbed before adding the sauce and giving everything a gentle stir. The sauce will sizzle, so use a splatter screen on top to prevent any splattering. Once the sauce is incorporated into the salmon, allow it to sit and cook for another 3 to 4 minutes before stirring again. Continue cooking and stirring until the salmon turns light pink and opaque and reaches an internal temperature of 145 degrees F. You can insert a meat thermometer into a few of the larger pieces of cooked salmon to spot check for temperature.

​Load up your bowls with cooked brown rice, miso salmon bites, edamame, and cherry tomatoes (or any other bowl additions). Give everything a drizzle of soy sauce, lime juice, and/or sriracha, and enjoy!