Yuzu-Miso Glazed Salmon with Forbidden Rice and Pickled Ginger

Instructions

1. 1

   Rinse the forbidden rice under cold water until the water runs clear.

   ~2 min
2. 2

   In a large pot, combine the rinsed forbidden rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the rice is tender and the water is absorbed.

   ~35 min
3. 3

   While the rice is cooking, prepare the yuzu-miso glaze. In a small bowl, whisk together the white miso paste, yuzu juice, honey, soy sauce, and sesame oil until well combined.

   ~5 min
4. 4

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

   ~1 min
5. 5

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

   ~2 min
6. 6

   Sear the salmon fillets, skin-side down if applicable, for 4-5 minutes until the skin is crispy and golden brown. Flip the salmon and cook for another 2-3 minutes, depending on desired doneness.

   ~7 min
7. 7

   Reduce the heat to low. Pour the yuzu-miso glaze over the salmon and gently spoon it over the fillets. Cook for an additional 1-2 minutes, allowing the glaze to thicken and coat the salmon.

   ~2 min
8. 8

   Fluff the cooked forbidden rice with a fork. Divide the rice among serving bowls.

   ~1 min
9. 9

   Place a glazed salmon fillet on top of the rice in each bowl. Garnish with pickled ginger and toasted sesame seeds.

   ~1 min