One-Pan Miso Salmon Rice

An easy one-pan dish that hits like your favourite sushi bowl.

2.5 hours prep

35 minutes cook

Serves 4

Nell Carter
sushi egg.jpg

Ingredients

    Soy-marinated eggs:
  • 4large eggs
  • 100mllight soy sauce
  • 100mlwater
  • 50mlmirin
  • 1garlic clove, lightly crushed
    • Miso salmon rice:
  • 250gsushi or short-grain rice, rinsed until water runs clear
  • 250mlchicken or veg stock
  • 3 tbspwhite miso
  • 2 tbsplight soy sauce
  • 1 tbspmirin (or honey)
  • 1 tbspsesame oil
  • 1 tspgrated ginger
  • 1garlic clove, grated
  • 25gbutter
  • 3–4salmon fillets (skinless)
  • 1medium leek, finely chopped
    • To serve:
  • wasabi mayo
  • shredded nori sheets
  • toasted sesame seeds
  • spring onions (greens finely chopped)
  • pickled ginger

Sticky baked miso rice flaked with salmon and loaded with buttery leeks, jammy soy-cured eggs, wasabi mayo, nori and pickled ginger.

Method

  • Boil eggs for 6½ minutes, then plunge into ice water to stop cooking, then peel carefully.
  • Mix soy, water, mirin, garlic, and ginger in a bowl or zip bag.
  • Add eggs, ensuring they’re submerged. Marinate 2–4 hours (after 4 hours you get for that glossy ramen-egg colour).
  • Heat oven to 200°C fan.
  • In a deep baking tray, whisk together stock, miso, soy, mirin, sesame oil, ginger, garlic, and butter.
  • Stir in rinsed rice so it’s evenly coated, then cover tightly with foil and bake for 20 minutes.
  • Remove from oven, stir through chopped leeks, then nestle salmon fillets on top.
  • Brush salmon with a little of the miso mixture from the tray.
  • Re-cover (or leave half uncovered if you want a little caramelisation) and bake 10–12 minutes more, until salmon is just cooked and rice is tender.
  • Rest for 5 minutes, then flake the salmon straight into the rice and mix gently to coat every grain in that miso butter glaze.
  • Serve in bowls and top each with jammy eggs, wasabi mayo, nori, pickled ginger, and sesame seeds.

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