Sushi Rice With Miso-Caramel Glazed Salmon

STEP 1

Rinse rice in a colander several times with cold water until water runs clear. Drain well. Transfer to a small saucepan. Add a pinch of salt and 11⁄4 cups cold water. Bring to a boil over medium-high heat. Stir rice once, cover, and reduce heat to low. Cook until water is evaporated and rice is tender, 18–20 minutes.

Remove from heat; let sit, covered, 10 minutes.

STEP 2

Whisk vinegar, sugar, and remaining 1 tsp. Diamond Crystal or 1⁄2 tsp. Morton kosher salt in a small bowl until sugar and salt are dissolved. Stir into rice and let sit (covered so it stays warm) until ready to use.

STEP 3

Whisk soy sauce, maple syrup, miso, vinegar, and 1⁄4 tsp. red pepper flakes in a small bowl to combine. Set glaze aside.

STEP 4

Heat oil in a medium nonstick skillet over medium. Season salmon with salt and place in skillet skin side down. Cook, shaking pan occasionally to redistribute oil in skillet, until skin is very crisp and deep golden brown, 7–9 minutes. Turn salmon and continue to cook just until very lightly browned on flesh side (by this point it should be nearly cooked through), about 2 minutes longer. Using a spatula to hold fish in place, pour off fat from skillet. (Or transfer salmon to a plate while you do this and return fish to skillet before proceeding.) Reduce heat to low and add reserved glaze. Cook, stirring occasionally, until glaze begins to thicken, about 1 minute. Baste salmon with glaze and cook, basting occasionally, until glaze evenly coats fish, about 1 minute.

STEP 5

Divide rice among plates and arrange fish on top. Drizzle with any leftover glaze. Scatter scallions, sesame seeds, and red pepper flakes over. Serve with lime wedges for squeezing over.