Miso-Glazed Salmon With Sushi Rice

Ingredients

• •2 cups short-grain white sushi rice
• •2 tsp kosher salt
• •3 tsp sugar
• •½ cup unseasoned rice vinegar
• •¼ cup pure maple syrup
• •¼ cup miso
• •¼ cup tamari
• •½ tsp crushed red pepper flakes
• •2 Tbsp extra-virgin olive oil
• •4 fillets salmon fillets
• •6 whole scallions
• •1 Tbsp toasted sesame seeds
• •1 whole lime

Cooking Instructions

1. 1.

   Bring rice, a pinch of salt and 21/2 cups cold water to a boil in a medium saucepan over medium-high heat. Stir once, cover, and reduce heat to low. Cook until water evaporates and rice is tender, 18-20 minutes. Remove from heat and let sit, covered, 10 minutes.

   30 min

2. 2.

   Whisk sugar, 1/4 cup vinegar, and 2 tsp. Diamond Crystal or 11/4 tsp. Morton kosher salt in a small bowl until sugar dissolves. Stir into rice; re-cover. Let sit until ready to use.

   5 min

3. 3.

   Whisk maple syrup, miso, tamari, 1/2 tsp. red pepper flakes, and remaining 1/4 cup vinegar in a small bowl. Set glaze aside.

   5 min

4. 4.

   Heat oil in a large nonstick skillet over medium. Season salmon with salt; cook, skin side down, shaking pan occasionally, until skin is very crisp and deep golden brown, 7-9 minutes. Turn over and cook just until flesh is very lightly browned ( it should be nearly cooked through), about 2 minutes. Using a spatula to hold back fish, pour off fat from skillet.

   11 min

5. 5.

   Reduce heat to low and add reserved glaze to skillet; cook, stirring occasionally, until it begins to thicken, about 1 minute. Baste salmon with glaze and cook, basting occasionally, until glaze evenly coats fish, about 1 minute.

   2 min

6. 6.

   Divide rice among plates and top with salmon. Drizzle with any leftover glaze over; sprinkle with scallions, sesame seeds, and red pepper flakes. Serve with lime wedges if desired.

   5 min