Let’s Talk Miso Glazed Salmon (a Weeknight Dinner That Feels Fancy) You know that magical kind of dinner that looks like you ordered it from a chic little Japanese restaurant, but you actually pulled it off in yoga pants while unloading the dishwasher? That’s exactly what this Japanese Miso Glazed Salmon is for me. It’s tender, flaky salmon coated in a glossy, savory-sweet miso glaze …
Let’s Talk Miso Glazed Salmon (a Weeknight Dinner That Feels Fancy)
You know that magical kind of dinner that looks like you ordered it from a chic little Japanese restaurant, but you actually pulled it off in yoga pants while unloading the dishwasher? That’s exactly what this Japanese Miso Glazed Salmon is for me.
It’s tender, flaky salmon coated in a glossy, savory-sweet miso glaze with just enough caramelization around the edges to make you feel a tiny bit smug. The glaze is a simple mix of miso, mirin, tamari (for gluten-free goodness), and a touch of sweetness. Serve it over steamed rice with quick pickled veggies and you suddenly have a whole moment happening at your dinner table, not just a meal.
And yes, we’re baking it. No oil-splattered stove. No babysitting a pan. It’s very “hands-off but looks like I tried.” My favorite vibe.
How This Salmon Became My “Impress-Without-Stress” Dinner
I fell in love with miso glazed fish at a tiny izakaya tucked into a quiet side street in Tokyo. You know those meals where you remember the lighting, the hum of conversation, even the way the plate looked on the table? That was it. The salmon was so silky it almost didn’t seem fair, with this deep umami glaze that was salty, sweet, and just a bit smoky from the grill.
Fast forward to me back home in my very non-Tokyo kitchen, determined to recreate it. My first attempt was… let’s say enthusiastic but misguided. I cranked the broiler up, put the salmon too close to the heat, and turned that gorgeous miso glaze into a smoky, blackened sugar situation. The kitchen smelled dramatic. The salmon, sadly, tasted like it had survived a small house fire.
After a few rounds of trial and error (and one batch where I forgot to line the pan and spent an evening scraping caramelized miso off a baking sheet), I finally landed on this version: a gently baked salmon with a quick broil at the end for color, just like restaurant-style miso fish but in a way that’s realistic for a Tuesday night.
This has become my go-to when I want something that feels special but still fits between work emails, school pickups, and that moment when you realize you forgot to thaw anything else for dinner. It’s also the dish my friends now request when they come over and say, “Oh, just something light and healthy.” This is my answer.
Ingredients That Do the Heavy Lifting (And Easy Swaps)
Here’s the nice thing about this recipe: the ingredient list is short, but every item matters. I’ll walk you through what each one does and how you can flex if your pantry is being a little uncooperative.
Salmon fillets (4 pieces, about 140–170 g / 5–6 oz each, skin-on): I like center-cut fillets so they cook evenly. Skin-on helps keep the fish moist and holds it together when serving.
White miso paste (3 tbsp): Also called shiro miso. It’s mild, slightly sweet, and perfect for glazes. Red or mixed miso will be stronger and saltier, so you’ll need a lighter hand if you swap (more on that later).
Mirin (2 tbsp): A sweet Japanese rice wine that gives that classic restaurant flavor and shine. If you don’t have it, you can fake it with a mix of rice vinegar and a bit of sweetener.
Gluten-free tamari or soy sauce (1½ tbsp): I use tamari to keep this truly gluten-free. If you use regular soy sauce, just know that it’s often not gluten-free unless labeled.
Sake (1 tbsp): Optional but wonderful. It thins the glaze and adds depth. Dry white wine or even a splash of broth works in a pinch.
Maple syrup or honey (1 tbsp): Balances the saltiness and helps the glaze caramelize. I personally love maple for its gentler flavor.
Rice vinegar (1 tsp): Brings a little brightness so the glaze doesn’t feel heavy.
Toasted sesame oil (1 tsp): A tiny amount goes a long way; it adds that nutty, toasty aroma.
Fresh ginger, finely grated (1 tsp): Adds warmth and a bit of freshness. I grate mine on a microplane.
Garlic, finely grated (1 small clove): Totally optional, but I love the subtle savory note.
Neutral oil (about 1 tsp): For brushing the pan or parchment so the glaze doesn’t weld itself down.
Sesame seeds (1–2 tsp): For finishing. They add crunch and a little visual ta-da.
Scallions (2, thinly sliced): Bright, fresh contrast to the rich salmon.
Lime or lemon wedges: A squeeze of acidity right before eating makes the flavors pop.
To serve (optional but highly recommended):
Steamed rice: About 1½ cups uncooked rice to yield roughly 3 cups cooked. I usually use short-grain Japanese rice or jasmine.
Quick pickled veggies: ½ cucumber (thinly sliced), 1 small carrot (cut into matchsticks), 3 tbsp rice vinegar, 1 tsp sugar, ¼ tsp salt. They’re my 10-minute “I made a side dish!” trick.
Gluten-free note: For this recipe to stay safely gluten-free, make sure your tamari (or soy sauce), mirin, and even miso are certified gluten-free. Some brands sneak in wheat where you wouldn’t expect it.
Oven, Broiler, Air Fryer: Which Way to Cook Your Miso Salmon?
I’ve tested this salmon a few different ways, usually driven by whatever appliance wasn’t already occupied with something else (or, let’s be honest, whatever was clean).
Baked (My Go-To Method)
Baking at a fairly high temperature gives you tender, evenly cooked salmon with a gently caramelized glaze and minimal fuss. It’s forgiving, which is why I recommend it if you’re new to cooking fish.
Pros: Even cooking, hands-off, less chance of burning the glaze.
Cons: Slightly less dramatic char than a full broil — which is why I finish with a quick broil at the end.
Broil-Only (Fast but Risky)
I’ve done batches under just the broiler when I was in a hurry. It works, but you really can’t walk away. The sugars in the miso glaze go from caramelized to burnt very quickly.
Pros: Very fast, nice char on the edges.
Cons: Easy to overcook or scorch; not ideal if you’re multitasking.
Air Fryer (Surprisingly Good)
If you have an air fryer, this recipe adapts well. Line the basket, cook at about 190°C (375°F), and check early. It gives you lovely caramelization and a slightly crisper edge.
FAQ — Real Questions From My Kitchen
Can I make the glaze ahead of time?Yes. You can whisk the glaze up to 3 days in advance and keep it in a jar in the fridge. It may thicken slightly when cold; just let it sit at room temperature for a few minutes and stir before using.
Is this recipe truly gluten-free?It can be, as long as you use gluten-free tamari (or clearly labeled gluten-free soy sauce), and check that your miso and mirin are gluten-free too. Some brands add wheat, so it’s worth a label check.
Do I have to marinate the salmon?If you’re in a big hurry, you can skip the full marinating time and just brush the glaze on right before baking. The flavor won’t be quite as deep, but it will still be delicious because the glaze caramelizes on the surface.
Can I use frozen salmon?Absolutely. Just thaw it completely in the fridge overnight, then pat it very dry before adding the glaze. Frozen salmon can release more moisture as it cooks, so drying it well is extra important.
What if I don’t like salmon?This glaze works beautifully on other fish like cod, halibut, Arctic char, trout, or even on firm tofu. For tofu, press out excess water first, then bake or pan-sear with the glaze.
How spicy is this?As written, it’s not spicy at all — just savory, sweet, and a bit tangy. If you like heat, add chili flakes, chili paste, or a touch of sriracha to the glaze.
If you try your own twist on this miso glazed salmon, I’d genuinely love to hear what you did — these are the recipes that grow and evolve with us, and that’s my favorite part.
Assistant
Ingredients
For the miso glazed salmon
To serve (optional but recommended)
Instructions
1
Make the miso glaze
In a small bowl, whisk together the white miso paste, mirin, tamari (or soy sauce), sake, maple syrup or honey, rice vinegar, toasted sesame oil, grated ginger, and garlic until the mixture is smooth and glossy. Set aside, reserving a few spoonfuls in a separate small bowl for brushing on later.
If the miso is stubborn, whisk it first with just the mirin to loosen it, then add the remaining ingredients.
2
Prep and marinate the salmon
Pat the salmon fillets very dry with paper towels and place them in a shallow dish, skin-side down. Spoon or brush most of the glaze over the top and sides of each fillet (avoid the skin). Cover and refrigerate for 20–30 minutes to let the flavors cling to the fish.
Avoid marinating for more than about 40 minutes, as the miso and tamari can make the surface too salty and soft.
3
Preheat the oven and pan
About 10 minutes before you want to cook, preheat your oven to 200°C (400°F). Line a rimmed baking sheet with foil and then a layer of parchment on top. Lightly brush or rub a little neutral oil on the parchment where the salmon will sit.
This double lining makes cleanup much easier and helps prevent the glaze from sticking and burning onto the pan.
4
Arrange and bake
Transfer the salmon fillets to the prepared baking sheet, skin-side down, letting any excess marinade drip off a bit first. Spoon a little more glaze (from the reserved portion) over the tops. Bake for 10–12 minutes, depending on thickness, until the salmon is mostly opaque but still slightly translucent in the very center.
Start checking at 9–10 minutes if your fillets are on the thinner side.
5
Optional broil for caramelization
Switch the oven to broil (grill) and move the baking sheet up a rack if needed. Brush a thin layer of the remaining glaze over the salmon and broil for 1–3 minutes, watching very closely, until the glaze is bubbling and lightly caramelized in spots.
Do not walk away during this step; the glaze can go from perfect to burnt quickly under high heat.
6
Make quick pickles (while salmon bakes)
While the salmon is in the oven, toss the cucumber slices and carrot matchsticks with rice vinegar, sugar, and salt in a small bowl. Let them sit at room temperature, tossing once or twice, until lightly pickled and slightly softened.
Taste and adjust with a pinch more sugar or salt to your liking.
7
Rest, garnish, and serve
Remove the salmon from the oven and let it rest on the tray for 3–5 minutes so the juices settle. Serve over hot steamed rice, spooning any pan juices over the top. Garnish with sesame seeds and sliced scallions, add the quick pickled veggies and citrus wedges on the side, and enjoy immediately.
If you like, add an extra drizzle of tamari or a squeeze of lemon or lime at the table to brighten the flavors.
Notes & Tips
For the best balance of flavor and texture, keep the marinating time to about 20–30 minutes so the miso and tamari don’t overpower the fish. Always line your pan well, as miso caramelizes quickly and can stick. If you’d like to change things up, try adding a bit of chili paste for a spicy kick, or swap salmon for black cod or Arctic char for a richer version. Leftover miso salmon is wonderful flaked into rice bowls, salads, or simple fried rice the next day.
Nutrition Facts
520Calories
26gFat
33% DV
30gCarbs
11% DV
35gProtein
70% DV
Nutrition Facts
Serving Size 1 fillet with rice and veggies
Nutritional & Dietary Disclaimer
The nutritional information provided is an estimate based on standard online calculators. Actual values may vary depending on exact ingredient brands, natural variations, and portion sizes. If you have allergies, celiac disease, or specific dietary health concerns, always verify ingredients and consult a medical professional.
Frequently Asked Questions
You can make the glaze and even marinate the salmon for up to about 30–40 minutes ahead, but I don’t recommend marinating much longer because the miso and tamari can make the fish too salty and affect the texture. For true make-ahead, prep the glaze and quick pickle ingredients in advance, then marinate and bake the salmon right before serving.
To keep this miso glazed salmon gluten-free, use certified gluten-free tamari instead of regular soy sauce, and double-check your miso and mirin labels for hidden wheat. Many Japanese pantry staples are naturally gluten-free, but some brands add wheat, so it’s always worth a quick check.
Yes. Line your air fryer basket with parchment designed for air fryers or lightly greased foil with holes, place the glazed salmon fillets inside, and cook at about 190°C (375°F) for 7–10 minutes, depending on thickness. Check early and often, as air fryers can vary in power, and watch the glaze so it doesn’t burn.
This miso glaze works beautifully on other fish such as cod, halibut, Arctic char, trout, or even on pressed firm tofu. Just adjust the cooking time so the fish (or tofu) is heated through and lightly caramelized on top without drying out.
Yes, you can freeze cooked miso glazed salmon for up to about 2 months. Let it cool completely, wrap it tightly in foil or plastic wrap, and place it in an airtight container or freezer bag. The texture will soften slightly after thawing, so it’s best used flaked into rice bowls, salads, or fried rice rather than served as a standalone fillet.
Pros: Fast, great color, doesn’t heat up the whole kitchen.
Cons: Space is limited; you may need to cook in batches, and the glaze can stick without a liner.
All that said, in this recipe we’re focusing on a high-heat bake with a very short broil at the end. It’s the sweet spot between restaurant-style finish and real-life sanity.
Step-by-Step: How I Actually Make This (With Real-Life Chaos)
Let’s walk through it like we’re cooking together in my kitchen — with the dog underfoot, someone asking where their keys are, and the oven preheating in the background.
Whisk together the miso glaze. In a small bowl, combine the white miso paste, mirin, tamari (or soy sauce), sake (if using), maple syrup or honey, rice vinegar, sesame oil, grated ginger, and garlic. Whisk until smooth and glossy. It will be thick but pourable.
Prep the salmon. Pat the salmon fillets dry with paper towels. This helps the glaze cling instead of sliding right off. Place them in a shallow dish or on a small tray you can fit in the fridge.
Marinate briefly. Spoon or brush about two-thirds of the miso glaze over the top and sides of the salmon (not the skin side). Cover and refrigerate for 20–30 minutes. Don’t marinate much longer than 40 minutes — miso is salty, and the texture can start to go a bit too soft.
Preheat the oven and pan. About 10 minutes before you want to cook, preheat your oven to 200°C (400°F). Line a baking sheet with foil and a layer of parchment on top (trust me, miso is a champion sticker). Lightly oil the parchment where the salmon will sit.
Arrange and bake. Place the salmon fillets skin-side down on the prepared baking sheet, letting any excess marinade drip off into the dish first so it doesn’t pool and burn. Spoon a little more of the reserved glaze over each fillet. Bake for about 10–12 minutes, depending on thickness, until the salmon is almost cooked through but still slightly translucent in the very center.
Optional: Broil for that caramelized finish. Switch the oven to broil (grill) and move the pan up a rack if needed. Brush the remaining glaze lightly over the tops and broil for 1–3 minutes, watching very closely. You’re looking for some bubbling and light caramelized spots, not black edges.
Make quick pickles while it bakes. If you’re doing the pickled veggies, toss the cucumber and carrot with rice vinegar, sugar, and salt in a small bowl. Let them sit at room temperature, tossing occasionally. They’ll soften slightly and get tangy by the time the salmon is ready.
Rest, garnish, and serve. Let the salmon rest for 3–5 minutes off the heat; this helps the juices settle. Transfer to plates with steamed rice, spoon any pan juices over the top, scatter with sesame seeds and scallions, and add your pickled veggies and citrus wedges on the side.
From there, it’s fork-in-hand time. No one needs to know how easy it was unless you want to brag a little.
Little Tricks I’ve Learned (a.k.a. My Pro Tips)
Don’t over-marinate. Because miso and tamari are both salty, long marinating can make the salmon too salty and oddly soft on the surface. I aim for 20–30 minutes — just enough for flavor to cling without compromising texture.
Line your pan wisely. My early batches welded themselves to an unlined tray. Now I do foil on the bottom for easy cleanup and a layer of parchment on top so the glaze doesn’t stick. A tiny brush of oil under each fillet is insurance.
Pat the salmon dry first. Any extra moisture on the fish dilutes your glaze and stops it from caramelizing nicely.
Reserve some glaze for finishing. If you use every last drop to marinate, you’ll have nothing left to brush on before broiling. Reserve at least a few spoonfuls in a separate little bowl from the beginning.
Watch the broiler like a hawk. Sugar + high heat = drama. Stay close, keep the door slightly ajar if your oven allows, and check every 30 seconds.
Use an instant-read thermometer if you’re nervous. For perfectly cooked salmon, I pull it from the oven around 50–52°C (122–125°F) in the thickest part. It will continue to cook a bit as it rests.
Choose the right miso. If you only have red miso, use slightly less and taste your glaze before brushing it on. Red miso is more intense and can easily tip the flavor into too-salty territory.
Get Creative: Variations & Swaps I’ve Actually Tried
Once you’ve made this once or twice, it becomes a fun little canvas to play with. I’ve had a few great experiments and a couple of “yep, not doing that again” moments.
Spicy miso glazed salmon: Add 1–2 tsp of gochujang, chili paste, or a pinch of red pepper flakes to the glaze. It adds heat without overwhelming the miso.
Citrus miso salmon: Stir in 1–2 tsp of yuzu juice (if you can find it) or a mix of lime and orange zest. It brightens the whole dish.
Miso glazed cod or sablefish: This glaze is dreamy on richer fish like black cod (sablefish) or even Arctic char. Just watch the cooking time: fattier fish can need a touch longer.
Veggie tray bake version: Spread thinly sliced carrots, snap peas, or broccolini on the tray with a drizzle of oil and a pinch of salt. Tuck the salmon on top and bake everything together. One pan, done.
Low-sodium tweak: Use low-sodium tamari and thin the glaze with a bit more sake or water if it tastes too intense before it goes on the fish.
Kid-friendlier version: Dial back the ginger, skip the garlic, and use honey instead of maple. I’ve served it like this with plain rice and cucumber, and it’s usually a hit.
What hasn’t worked for me? Using dark brown sugar as the only sweetener — it tasted muddier and burned faster under the broiler. Stick to lighter options like maple, honey, or regular sugar for the best result.
Ingredient Swap Cheat Sheet
If you’re staring into your pantry thinking, “I’m close, but not quite there,” this little table is for you.
Ingredient
Best Substitute
Notes
White miso paste
Yellow or light mixed miso
Use the same amount but taste the glaze; it may be slightly stronger.
Mirin
2 tbsp rice vinegar + 1–2 tsp sugar
Not identical, but close enough for home cooking.
Tamari (gluten-free)
Gluten-free soy sauce or coconut aminos
Coconut aminos are sweeter; reduce other sweetener slightly.
Sake
Dry white wine or unsalted chicken/veg broth
Keep the quantity the same; it’s mainly for thinning and aroma.
Maple syrup
Honey or white sugar
Honey browns a bit faster; keep an eye under the broiler.
Rice vinegar
Apple cider vinegar
Use slightly less; ACV is a bit sharper.
Salmon fillets
Arctic char, trout, or cod
Adjust cooking time depending on thickness and fat content.
When Things Go Sideways: Pitfalls & How to Rescue Them
I’ve definitely had evenings where this salmon did not behave perfectly. Here’s what usually goes wrong — and how to fix or prevent it.
“My glaze burned under the broiler.” If the top got too dark but the salmon is still okay, gently scrape off any bitter, burnt bits and spoon a tiny amount of fresh glaze (if you reserved some) or a drizzle of tamari and maple over the top. Next time, move the rack a bit lower and shorten the broil time.
“The salmon is overcooked and dry.” Been there. A generous drizzle of sesame oil, a squeeze of lemon or lime, and serving it over extra saucy rice helps. For the future, start checking doneness a few minutes earlier and use a thermometer if you have one.
“The glaze slid right off the salmon.” This usually happens if the fish was wet or the glaze was too thin. Pat the salmon dry thoroughly, and don’t add too much extra liquid to the glaze. It should be thick enough to cling to a spoon.
“Too salty!” Serve smaller portions of salmon over a bigger bed of plain rice, and add extra pickled veggies or a fresh salad to balance things out. For the next round, use low-sodium tamari and slightly reduce the miso.
“My miso won’t dissolve smoothly.” Whisk the miso with a splash of mirin first to make a paste, then add the rest of the liquids. A tiny whisk or fork works well.
The Simple Gear I Actually Use
No fancy restaurant equipment here — just the basics you probably already own.
Baking sheet: A rimmed sheet pan so any juices don’t run off into the oven.
Foil + parchment paper: My cleanup dream team. The foil supports, the parchment keeps things from sticking.
Small mixing bowl and whisk: Or even just a mug and a fork for the glaze if every bowl is mysteriously in the dishwasher (again).
Measuring spoons: Because miso and tamari pack flavor, rough “glugs” can sometimes go too far.
Microplane or fine grater: For the ginger and garlic. You can mince by hand, but grating melds them smoothly into the glaze.
Instant-read thermometer (optional but helpful): Especially useful if you’re still building your confidence with fish.
If all else fails, I’ve definitely stirred the glaze with a spoon and baked the salmon in a slightly warped old pan — it still comes out delicious.
A Year-Round Kind of Recipe: Seasonal Twists
One of the reasons I lean on this recipe so much is that it works in every season — I just change what I put around it.
Spring: Serve the salmon with steamed rice, sautéed asparagus with a squeeze of lemon, and a side of lightly pickled radishes.
Summer: Skip the oven if it’s blazing hot and use the air fryer, then serve the salmon with a cold soba noodle salad and cucumber sunomono (Japanese cucumber salad). Add extra lime on top.
Autumn: Pair with roasted kabocha squash or sweet potatoes and a simple mound of rice. The sweetness of the squash is gorgeous with the miso glaze.
Winter: I love it with garlicky sautéed greens (spinach, bok choy, kale) and miso soup on the side. It feels cozy without being heavy.
How to Know Your Miso Salmon Is Perfectly Cooked
Fish can feel intimidating because the window between underdone and dry can be small, but miso glazed salmon is actually pretty forgiving. Here’s how I judge doneness:
Look: The surface should be glossy with some bubbling around the edges and a few darker caramelized spots from the glaze.
Touch: When you gently press the top of the fillet with a finger or fork, it should feel just firm but still have a little give — not rock-solid.
Flake test: Use a fork to gently peek at the thickest part. The flakes should separate easily, and the very center can be just barely translucent if you like it medium.
Temperature: For restaurant-style, I aim for about 50–52°C (122–125°F) in the thickest part. If you prefer it more done, go up to around 54–57°C (130–135°F). It will continue to cook a tiny bit as it rests.
Once you nail it once, you’ll start to recognize that “just right” look instantly, and it stops feeling like a guessing game.
How I Love to Serve It (My Dinner Rituals)
On a typical weeknight, I keep things very simple, but still a little pretty — because we all deserve a nice plate even on chaotic days.
A bowl or plate with a scoop of hot steamed rice in the center.
One miso glazed salmon fillet nestled on top or slightly to the side, with any pan juices spooned over the rice.
A small pile of quick pickled cucumber and carrot tucked in one corner of the plate.
Sprinkle of sesame seeds and scallions over the salmon for that finishing touch.
Lemon or lime wedges on the side so everyone can adjust brightness to their own taste.
If I’m serving guests, I’ll often put the salmon on a platter, scatter scallions and sesame seeds all over, and let everyone help themselves at the table. It feels relaxed but still special.
Perfect Pairings: Making It a Complete Meal
If you want to build this into a full Japanese-inspired meal, here are some of the combos that have gone over really well in my house.
Soup: A simple miso soup with tofu and wakame, or even just a clear broth with scallions.
Extra veg: Blistered green beans with sesame seeds, stir-fried bok choy with garlic, or a crunchy cabbage slaw with rice vinegar dressing.
Noodles instead of rice: Soba or udon noodles tossed with a light soy-sesame dressing are lovely under the salmon.
Drinks: Green tea, chilled barley tea, a crisp white wine, or a light, cold sake all play nicely with the miso and salmon.
Dessert (if we’re going all out): Something light and not too sweet, like fresh fruit, matcha ice cream, or even just a square of dark chocolate.
Storing Leftovers (If You Somehow Have Any)
In my house, leftover miso salmon is rare, but on the happy occasions it happens, here’s what I do.
Fridge: Store cooled salmon in an airtight container for up to 2 days. I prefer not to go much longer with fish.
Reheating: Warm gently in a low oven (about 150–160°C / 300–325°F) for 8–10 minutes, just until heated through. You can cover loosely with foil so it doesn’t dry out. Or enjoy it cold, flaked over a salad or rice bowl.
Freezing: Cooked salmon can be frozen for up to about 2 months, tightly wrapped. The texture softens a bit after thawing, but it’s still great in rice bowls or flaked into fried rice.
Leftover ideas: Flake cold miso salmon into a bowl with rice, cucumber, avocado, and a drizzle of soy sauce for a quick “lazy sushi bowl.” Or mix it into a mayo-yogurt dressing for a miso salmon salad sandwich.
Why This Recipe Has a Soft Spot in My Heart
There’s something quietly empowering about having a recipe like this in your back pocket — one that feels restaurant-fancy but is realistic after a long day.
I still remember the first time I served this to friends: I’d had one of those days where everything ran late, I hadn’t planned a complicated menu, and I was tempted to just order in. Instead, I whisked the glaze together in five minutes, marinated the salmon while I changed into something a little less “frazzled,” and slid it into the oven while we opened a bottle of wine in the kitchen.
Everyone sat down expecting “something simple,” and then there was this glossy, caramelized miso salmon on the table with pretty little pickles and rice. One of my girlfriends looked up after the first bite and just said, “Okay, this is very main-character energy.” And honestly, that’s exactly how it feels to make — calm, capable, a little bit special.
Calories
520
% Daily Value*
Total Fat 26g33%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 100mg33%
Sodium 900mg39%
Total Carbohydrate 30g11%
Dietary Fiber 1g4%
Sugars 8g
Protein 35g70%
Potassium950%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
