Miso-Butter Salmon Rice Bowl

Ingredients

• sushi rice400g
• salmon fillets4 pieces (150g each)
• white miso paste3 tbsp
• unsalted butter50g
• soy sauce2 tbsp
• mirin2 tbsp
• sake1 tbsp
• fresh ginger, grated1 tbsp
• garlic, minced1 clove
• cucumber, thinly sliced1
• scallions, chopped4
• toasted sesame seeds2 tbsp
• nori sheets, cut into strips2
• sesame oil1 tbsp

Directions

1. 1

   Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions (usually 1:1.2 rice to water ratio). Once done, fluff with a fork and keep covered.

2. 2

   Pat the salmon fillets dry with paper towels and season lightly with salt. In a small bowl, whisk together the miso paste, soy sauce, mirin, sake, grated ginger, and minced garlic.

3. 3

   Heat a large non-stick skillet over medium-high heat. Add a little oil and sear the salmon fillets skin-side down (if skin-on) for 3-4 minutes until crisp. Flip and cook for another 2-3 minutes until almost cooked through. Remove from pan.

4. 4

   Reduce heat to low. In the same pan, melt the butter. Add the miso mixture and stir constantly for 1-2 minutes until slightly thickened. Return the salmon to the pan and spoon the sauce over the fillets to glaze. Remove from heat.

5. 5

   Assemble the bowls: divide the steamed rice among four bowls. Top each with a salmon fillet, sliced cucumber, and chopped scallions. Sprinkle with toasted sesame seeds and nori strips. Drizzle with sesame oil and serve immediately.