Miso-Glazed Salmon with Crispy Rice Cakes

Instructions

1. 1

   In a small bowl, whisk together miso paste, mirin, soy sauce, rice vinegar, and sesame oil to create the miso glaze. Set aside.

   ~5 min
2. 2

   Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.

   ~2 min
3. 3

   Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium-high heat.

   ~2 min
4. 4

   Place the cooked sushi rice in a bowl. Gently form the rice into two compact patties, about 3 inches in diameter and 0.75 inches thick. You can lightly wet your hands to prevent sticking.

   ~10 min
5. 5

   Add the rice cakes to the hot frying pan and cook for 4-5 minutes per side, until golden brown and crispy. Remove from pan and set aside.

   ~10 min
6. 6

   Add the remaining 1 tablespoon of vegetable oil to the same frying pan over medium-high heat.

   ~1 min
7. 7

   Place the salmon fillets, skin-side down (if applicable), in the hot pan. Sear for 3-4 minutes until the skin is crispy.

   ~4 min
8. 8

   Flip the salmon fillets and brush the top generously with the miso glaze. Cook for another 3-5 minutes, or until the salmon is cooked through and the glaze is caramelized. Baste with more glaze if desired.

   ~5 min
9. 9

   To serve, place a crispy rice cake on each plate. Top with a miso-glazed salmon fillet and sprinkle with sliced green onions.

   ~1 min