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
Ingredients
- 4large eggs
- 100mllight soy sauce
- 100mlwater
- 50mlmirin
- 1garlic clove, lightly crushed
- 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
- wasabi mayo
- shredded nori sheets
- toasted sesame seeds
- spring onions (greens finely chopped)
- pickled ginger
Soy-marinated eggs:
Miso salmon rice:
To serve:
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, plunge into ice water to stop cooking, then peel carefully.
Mix soy, water, mirin, garlic, and ginger in a bowl or zip bag, then 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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