Yuzu-Miso Glazed Salmon with Crispy Rice Cakes

Instructions

1. 1

   Prepare the yuzu-miso glaze: In a medium bowl, whisk together the white miso paste, yuzu juice, honey, soy sauce, mirin, and sesame oil until smooth. Set aside.

   ~5 min
2. 2

   Form the rice cakes: Gently press the cooked short-grain rice into a 1/2-inch thick layer on a parchment-lined baking tray. Cut the rice into desired shapes (squares or circles). If the rice is sticky, slightly dampen your hands or the knife.

   ~10 min
3. 3

   Pan-fry the rice cakes: Heat 1 tablespoon of neutral oil in a frying pan over medium-high heat. Carefully place the rice cakes in the pan, ensuring not to overcrowd. Fry for 4-5 minutes per side, until golden brown and crispy. Remove from pan and set aside on a clean plate.

   ~10 min
4. 4

   Sear the salmon: Pat the salmon fillets dry with paper towels and season with salt and pepper. Add 1 tablespoon of neutral oil to the same frying pan over medium-high heat. Sear salmon, skin-side down (if applicable), for 4-5 minutes until crispy.

   ~8 min
5. 5

   Glaze and finish the salmon: Flip the salmon fillets. Brush generously with the yuzu-miso glaze. Cook for another 3-4 minutes, basting with glaze, until the salmon is cooked through and the glaze is caramelized.

   ~5 min
6. 6

   Assemble and serve: Place a crispy rice cake on each serving plate. Top with a glazed salmon fillet. Drizzle any remaining glaze over the salmon. Garnish with sliced scallions and toasted sesame seeds.

   ~2 min