Cook the U.S.-grown Short Grain White Rice: For short grain rice, you’ll use this ratio: 1 cup rice to 1 ¼ cup cups water. Combine rice and water in a 2 quart saucepan. Heat to boiling; stir once or twice. Reduce heat to low; cover and simmer for 15-18 minutes. Remove lid carefully and fluff with a fork. If rice is not quite tender or liquid is not absorbed, replace lid and cook for a few minutes longer.
2 cups U.S.-grown short grain white sushi rice
Make the sauce: Whisk soy sauce, brown sugar, white miso, rice vinegar, garlic, ginger and red pepper chili flakes together in a bowl or measuring cup. Set glaze aside. (Makes ~1 cup)
1/4 cup soy sauce, 1/4 cup dark brown sugar + 1 Tbsp., 1/4 cup white miso, 3 Tbsp. rice vinegar (rice wine vinegar), 1 tsp. garlic, minced, 1 tsp. ginger, minced, 1/2 tsp. red pepper chili flakes
Preheat oven to high broil
Prepare salmon: remove moisture from salmon by patting dry with paper towels. Season with kosher salt.
1 tsp. kosher salt, 4, (5-6 oz.) salmon fillets
Cook salmon: Drizzle olive oil in an oven safe baking dish and place salmon fillets in dish. Evenly pour ½ cup of sauce over salmon. Sprinkle remaining 1 Tbsp. brown sugar over salmon. Broil for 8-10* minutes.
1 Tbsp. olive oil
Remove from oven: Make sure salmon is done. Take a fork and see if it easily flakes apart. Drizzle with remaining glaze if desired, garnish with green onions, toasted sesame seeds and lime wedges. Serve with cooked rice and roasted Brussels sprouts or veggie of choice.
garnish: green onions, toasted sesame seeds, lime wedges