sticky miso salmon bowl

(adapted by Andy Baraghani)

Ingredients:

1 cup sushi rice

1 ½ tablespoons white miso

1 tablespoon honey

1 ½ teaspoons vegetable oil

1 ½ teaspoons freshly grated ginger

1 teaspoon fresh grapefruit zest

1 ½ teaspoons fresh grapefruit juice

2 skinless salmon fillets (6–8 oz each), patted dry

2 scallions, thinly sliced

1 ½ teaspoons unsalted butter, cubed

Garnish:

toasted nori sheets

sliced cucumber

sliced avocado

sliced radish

Directions:

In a fine mesh colander rinse the rice until the water runs clear.

Drain the rice and transfer to a small saucepan with a tight-fitting lid. Pour in 1 ½ cups cool water and bring to a boil over medium-high. Give the rice a stir, then cover and reduce heat to low. Cook without lifting the lid for 18 minutes.

While the rice cooks, place a rack about 5 inches from the broiler and set to high. Whisk 1 ½ tablespoons white miso, 1 tablespoon honey, 1 ½ teaspoons vegetable oil, 1 ½ teaspoons freshly grated ginger, 1 teaspoon fresh grapefruit zest, and 1 ½ teaspoons fresh grapefruit juice in a bowl. Season the salmon lightly with salt and add to the bowl. Toss to coat and marinate at room temperature until the rice timer goes off.

Remove the pot of rice from the heat and let steam, covered, for 10 minutes while you cook the salmon.

Using tongs, arrange the salmon on a foil-lined rimmed sheet tray. Spread any excess marinade on top of the fillets. Broil until glossy and charred in most spots — about 6 minutes for medium-rare or 7 minutes for medium.

Uncover the rice and add 2 scallions, thinly sliced and 1 ½ teaspoons unsalted butter, cubed. Season with salt and several grinds of pepper. Fluff with a rubber spatula until each grain is coated.

Serve the salmon over the rice with toasted nori sheets, sliced cucumber, sliced avocado  and sliced radish.

Serves 2