Yuzu-Miso Glazed Salmon with Crispy Forbidden Rice

Instructions

1. 1

   Rinse the forbidden rice thoroughly under cold water until the water runs clear. In a pot, combine the rinsed rice with 1 cup of water, a pinch of salt, and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the water is absorbed and the rice is tender. Let it rest, covered, for 5 minutes.

   ~30 min
2. 2

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

   ~3 min
3. 3

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

   ~1 min
4. 4

   Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Add the cooked forbidden rice to the hot pan and spread it out. Cook, stirring occasionally, for about 5-7 minutes, until the rice becomes slightly crispy and toasted. Remove the crispy rice from the pan and set aside.

   ~10 min
5. 5

   Add the remaining 1 tablespoon of vegetable oil to the same frying pan. 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
6. 6

   Flip the salmon fillets and brush the tops generously with the yuzu-miso glaze. Continue to cook for another 2-3 minutes, or until the salmon is cooked through and the glaze is caramelized. Adjust cooking time based on the thickness of your fillets.

   ~4 min
7. 7

   Divide the crispy forbidden rice between two serving bowls. Top each bowl with a glazed salmon fillet.

   ~1 min