Japanese Miso Salmon Bowl

• 2 salmon fillets
• 150g brown rice
• 2 tbsp white miso paste
• 1 tbsp mirin
• 1 tbsp soy sauce
• 1 tsp honey
• 1/2 cucumber
• 1 tbsp rice vinegar
• 80g edamame
• Furikake or sesame seeds

1. 1

   Rinse the brown rice and cook in 350ml water — bring to a boil, cover, simmer 25–30 min until tender. Rest 5 min off heat.

2. 2

   Whisk together the miso paste, mirin, soy sauce, and honey until smooth. Reserve 1 tbsp for dressing.

3. 3

   Pat the salmon dry and place in a shallow dish. Coat with the miso marinade. Leave 10 min (or up to 24 hours in the fridge).

4. 4

   Cook the edamame in boiling water 3 min. Drain and salt lightly.

5. 5

   Heat a non-stick pan over medium-high. Cook the salmon flesh-side down 3 min until caramelised. Flip and cook skin-side 3 min more. Watch carefully — the miso sugar burns quickly.

6. 6

   Slice the cucumber into ribbons or thin half-moons. Toss with rice vinegar and a pinch of salt.

7. 7

   Divide the rice between bowls. Top with salmon, edamame, and cucumber. Drizzle the reserved marinade over and finish with furikake or sesame seeds.