Whisk together white miso paste, mirin, honey, tamari, and toasted sesame oil in a small bowl until the mixture is completely smooth with no lumps. This umami-rich marinade is the secret to achieving that authentic sweetgreen miso glazed salmon flavor.

Pat salmon fillets thoroughly dry with paper towels (moisture prevents proper caramelization). Place them in a baking dish or zip-top bag. Reserve 2 tablespoons of marinade in a separate small bowl for final glazing.

Pour the remaining marinade over the salmon, turning each fillet to coat evenly. Refrigerate for 30–60 minutes. Don’t exceed 2 hours, as the salt in the miso can make the fish overly salty and break down the texture.

While the salmon marinates, combine rinsed jasmine rice, water, freshly grated ginger, olive oil or butter, minced garlic, and kosher salt in a small pot. Stir once to distribute ingredients. Bring to a rolling boil over high heat, then immediately reduce to the lowest simmer setting. Cover with a tight-fitting lid and cook undisturbed for 12–15 minutes until water is absorbed.

Remove from heat and let stand covered for 5 minutes to steam. Fluff with a fork and garnish with sliced green onions.

Place Persian cucumbers in a zip-top bag or on a sturdy cutting board. Using the flat side of a large knife or a rolling pin, gently smash each cucumber until it splits open and the flesh cracks into irregular pieces (this creates more surface area for the dressing to cling to). Slice the smashed cucumbers into ½-inch bite-size pieces.

Toss in a colander with 1 teaspoon kosher salt and let drain for 10–15 minutes to remove excess moisture. Rinse quickly under cold water, drain thoroughly, and pat dry if needed.

In a large mixing bowl, whisk together toasted sesame oil, tamari, rice vinegar, honey, minced garlic, and chili crisp until emulsified. Add the drained cucumbers, sliced green onions, chopped cilantro, and sesame seeds. Toss well to coat. Taste and adjust seasoning, adding more chili crisp for heat or honey for sweetness.

Preheat your oven broiler to HIGH. Line a quarter sheet pan with parchment paper or foil for easy cleanup. Remove salmon from marinade, letting excess drip off, and place skin-side down on the prepared pan. Position your oven rack 4–6 inches from the broiler element (closer for intense caramelization, farther for gentler cooking).

Broil for 7–9 minutes without flipping. The top should develop deep caramelization and the center should reach 135°F (57°C) internal temperature. Thicker king salmon fillets may require the full 9 minutes.

Remove the pan from the oven and immediately brush each fillet with the reserved 2 tablespoons of marinade for extra gloss and flavor. Sprinkle with sesame seeds and sliced green onions if desired. Let the salmon rest for 3 minutes before serving-this allows the juices to redistribute.

Fluff a generous scoop of warm ginger rice into each serving bowl. Add a handful of fresh arugula or baby spinach if you want that classic Sweetgreen touch. Top with one miso glazed salmon fillet. Add a generous portion of smashed cucumber salad alongside the salmon. For the ultimate miso salmon rice bowl, drizzle everything with extra sesame dressing or a store-bought Sweetgreen vinaigrette and sprinkle with nori sesame seasoning.