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Umami Miso Baked Cod Rice Bowl
Umami Miso Baked Cod Rice Bowl

Umami Miso Baked Cod Rice Bowl

with Ginger-Sesame Cucumber Salad, Honey-Soy Sweet Potato and Sriracha

Recipe Development Team
Recipe Development TeamUpdated on October 01, 2025

Say hello to miso! Umami is one of the five tastes used when tasting food. A staple in Japanese cuisine, miso is made from fermented soy bean paste and is typical of giving the umami flavour that tastebuds love. Paired with cod, this rice bowl is full of Japanese inspired flavours. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Pescatarian
Calorie Smart
New
Allergens:
Soya
Fish
Wheat
Cereals containing gluten
Sesame

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

15 grams

Miso Paste

(Contains: Soya)

2 unit(s)

Cod Fillets

(Contains: Fish)

150 grams

Sushi Rice

1 unit(s)

Sweet Potato

1 unit(s)

Baby Cucumber

100 grams

Radishes

15 grams

Ginger Puree

20 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

15 grams

Sriracha Sauce

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

Not included in your delivery

300 milliliter(s)

Water for the Rice

2 tbsp

Honey

1 tsp

Sugar for the Dressing

1 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2601 kJ
Energy (kcal)622 kcal
Fat9.4 g
of which saturates1.2 g
Carbohydrate112.5 g
of which sugars27.2 g
Dietary Fibre6.7 g
Protein26.6 g
Salt3.22 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Baking Tray
Sieve
Kettle
Baking Paper
Medium Saucepan
Lid

Cooking Instructions and Tips

Marinate the Cod
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

In a small bowl, mix together the miso paste and half the honey (see pantry for amount).

Drain the cod and pat dry with kitchen paper. Lay the cod onto a lined baking tray. Use the back of a spoon to spread the marinade onto the fish and set aside for now to marinate. IMPORTANT: Wash your hands and equipment after handling raw fish.

Meanwhile, boil a half-full kettle. Thoroughly rinse the sushi rice under cold water in a sieve until it runs clear.

Bake the Sweet Potato
2

Cut the sweet potato widthways into 1cm thick rounds (no need to peel).

Put the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Bake on the middle shelf until golden and cooked through, 25-28 mins. Turn halfway through.

Boil the Rice
3

Meanwhile, pour the boiled water for the rice (see pantry for amount) into a medium saucepan, bring back to the boil on high heat. Stir in the sushi rice and turn the heat down to low. Cover with a tight-fitting lid and cook for 15 mins.

Remove from the heat (still covered) and leave to the side for 5 mins or until ready to serve (the rice will continue to cook in its own steam).

Bake the Cod
4

Once the sweet potato has roasted for 15-18 mins, add the cod to the middle shelf of your oven and roast until the fish is cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Meanwhile, trim the cucumber, then cut into 2cm pieces. Trim and quarter the radishes.

Prep the Salad
5

In a medium bowl, combine the ginger puree, half the soy sauce and the sugar for the dressing (see pantry for amount). Add the radish and cucumber to the dressing, then toss together.

When the sweet potato has 5 mins remaining, remove from the oven and pour over the remaining soy sauce and remaining honey. Toss to coat the pieces then return to the oven to roast for the remaining time, 5 mins.

Serve
6

Fluff up the rice with a fork and share between your serving bowls.

Top with the miso cod, cucumber and radish ginger salad and the soy-honey sweet potato.

Drizzle over the sriracha and mayo (see pantry for amount). Finish by sprinkling over the sesame seeds.

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