Ingredients:

  • 1 cup (200g) long-grain brown rice
  • 2 cups (475ml) water or low-sodium vegetable stock
  • ½ teaspoon (3g) sea salt (for rice)
  • ¼ cup (60g) white miso paste (Shiro miso)
  • 2 tablespoons (30ml) low-sodium soy sauce (or tamari)
  • 2 tablespoons (40g) runny honey or maple syrup
  • 1 tablespoon (15ml) rice wine vinegar
  • 1 teaspoon (5g) freshly grated ginger
  • 1 clove garlic, minced
  • 4 fillets (about 6 oz / 170g each) salmon, skin-on or off
  • 1 tablespoon (15ml) olive oil or neutral oil
  • Pinch of black pepper
  • 1 large (150g) English cucumber, thinly sliced
  • 1 large (100g) carrot, peeled and cut into thin matchsticks
  • ⅓ cup (80ml) rice wine vinegar (for pickling)
  • 1 tablespoon (15g) granulated sugar (for pickling)
  • ½ teaspoon (3g) sea salt (for pickling)
  • 1 medium avocado, sliced
  • 2 spring onions (scallions), thinly sliced
  • 1 tablespoon (15g) toasted sesame seeds
  • Optional: Sriracha mayonnaise

Instructions:

  1. Cook the Rice: Combine the brown rice, water/stock, and salt in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 30–40 minutes. Once cooked, remove from heat and let steam, covered, for 10 minutes. Fluff with a fork.
  2. Prepare the Pickles: In a shallow dish, whisk together the pickling vinegar, sugar, and salt until dissolved. Add the sliced cucumber and carrot matchsticks. Toss to coat and set aside at room temperature to quick pickle while the salmon cooks (minimum 15 minutes).
  3. Make the Glaze: Combine all Glaze ingredients (miso, soy sauce, honey, vinegar, ginger, garlic) in a small saucepan. Bring to a gentle simmer over medium heat, whisking until smooth. Reduce the heat and let the glaze simmer gently for 5–7 minutes, stirring occasionally, until it has thickened slightly and coats the back of a spoon. Remove from heat and set aside.
  4. Prep the Salmon: Pat the salmon fillets completely dry. Place them skin-side down on the prepared sheet pan. Brush liberally with olive oil and season lightly with pepper. Preheat the oven to 400°F (200°C).
  5. Cook the Salmon: Bake the salmon for 8 minutes without the glaze. Remove the tray from the oven. Brush the salmon fillets generously with about half of the prepared miso glaze. Return to the oven and cook for another 5–7 minutes, until the salmon is opaque throughout and flakes easily (internal temperature 145°F / 63°C).
  6. Assembly: Remove the salmon from the oven and brush with a little more of the remaining glaze. Let rest for 2 minutes. Divide the fluffed brown rice evenly among four large bowls. Place one glazed salmon fillet on top of the rice in each bowl.
  7. Finish and Serve: Drain the pickled vegetables and arrange them alongside the salmon. Add slices of avocado. Drizzle any remaining glaze over the bowl (if desired) and sprinkle with sliced spring onions and toasted sesame seeds. Serve immediately.