Miso Butter Salmon Rice Bowl

Ingredients

• 2 salmon fillets, about 150 g each
• 160 g jasmine rice or sushi rice
• 320 ml water
• 1/2 cucumber, about 150 g
• 1 avocado
• 1 spring onion
• 1 tbsp sesame seeds
• 1 lime
• 1 tbsp neutral oil
• salt
• black pepper
• 1 tbsp white miso paste
• 20 g butter, softened
• 2 tsp soy sauce
• 1 tsp honey
• 1 small garlic clove
• 1 tsp sesame oil

Steps

1. Rinse 160 g rice under cold water until the water looks mostly clear. Add the rice and 320 ml water to a small pot. Bring it to a boil, then reduce the heat to low, cover with a lid, and cook for about 12 minutes. Turn off the heat and let it sit covered for another 5 minutes.
2. While the rice cooks, prepare the vegetables. Cut the cucumber into thin slices or use a peeler to make long ribbons. Cut the avocado in half, remove the stone, scoop out the flesh, and slice it. Slice the spring onion into thin rings.
3. Toast 1 tbsp sesame seeds in a dry pan over medium heat for 2-3 minutes until they smell nutty. Shake the pan often so they do not burn. Remove them from the pan and set aside.
4. Make the miso butter. In a small bowl, mix 1 tbsp white miso paste, 20 g softened butter, 1 tsp soy sauce, 1 tsp honey, 1 finely grated garlic clove, and 1 tsp lime juice. Stir until it becomes a thick paste.
5. Make the quick drizzle. In another small bowl, mix 1 tsp soy sauce, 1 tsp lime juice, 1 tsp honey, and 1 tsp sesame oil. Set it aside for serving.
6. Pat the salmon fillets dry with kitchen paper. Season both sides lightly with salt and black pepper. Do not use too much salt because miso and soy sauce are already salty.
7. Heat 1 tbsp neutral oil in a non-stick pan over medium-high heat. When the oil is hot, place the salmon in the pan. If the salmon has skin, place it skin-side down first.
8. Cook the salmon for 3-4 minutes on the first side without moving it. Flip it carefully and cook the second side for another 2-3 minutes. The salmon should be golden outside and just cooked inside.
9. Lower the heat to low. Add the miso butter to the pan. As it melts, spoon it over the salmon for 30-60 seconds. Do not let it burn. If it gets dark too fast, remove the pan from the heat.
10. Fluff the rice with a fork and divide it between two bowls. Add cucumber, avocado, and spring onion. Place one salmon fillet on each bowl.
11. Drizzle the soy-lime sauce over the bowls. Finish with toasted sesame seeds and an extra squeeze of lime.