Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 2 tablespoons of red miso paste, 1 tablespoon of soy sauce, 1 tablespoon of mirin, 1 tablespoon of sake, 1 teaspoon of honey, and 1 teaspoon of sesame oil to create the marinade.

2. 2

   Place the 2 (6-ounce) salmon fillets in a shallow dish and evenly coat them with the prepared miso marinade, then refrigerate for at least 15 minutes.

3. 3

   Rinse 1 cup of short-grain Japanese rice thoroughly under cold water, then combine it with 1.25 cups of water in a rice cooker or saucepan and cook according to package directions until fluffy.

4. 4

   Thinly slice 1 large cucumber into rounds or half-moons, then toss the slices with 1/2 teaspoon of salt in a bowl and let them sit for 10 minutes to draw out excess moisture before gently squeezing out any liquid.

5. 5

   In a separate small bowl, whisk together 2 tablespoons of rice vinegar and 1 teaspoon of granulated sugar until the sugar is dissolved, then pour this mixture over the squeezed cucumber slices and set aside.

6. 6

   Heat 1 teaspoon of sesame oil in a non-stick skillet over medium-high heat, then cook the marinated salmon fillets skin-side down for 4-5 minutes until crispy, flip, and cook for another 3-4 minutes until cooked through and flaky.

7. 7

   Divide the cooked rice among two serving bowls, top each with a cooked salmon fillet, an equal portion of the quick-pickled cucumber, 2 thinly sliced green onion stalks, and 1 teaspoon of toasted sesame seeds for garnish.