Deconstructed onigiri bowl with oven-baked salmon and soy-sesame drizzle

• 2 skin-on salmon filletsabout 150g each
• 1 tbs white miso paste
• 200 g sushi rice
• 2 tbs rice vinegar
• 1 tsp granulated sugar
• ½ tsp fine sea salt
• 2 tbs soy sauce
• 1 tbs toasted sesame oil
• 1 tbs rice vinegarfor the sauce
• 1 tsp honey
• 100 g frozen shelled edamame
• 1 avocadosliced
• 30 g pickled ginger
• 2 tbs furikake seasoning
• 2 roasted nori sheetscut into strips

1. 1

   Preheat your oven to 220°C (425°F). Line a sheet pan with parchment paper. Rinse the sushi rice in a fine mesh strainer under cold water until the water runs mostly clear, about 1 minute.

   Tip: Rinsing removes excess starch so the rice is fluffy, not gluey.

2. 2

   Add the rinsed rice and 250ml of water to a medium saucepan. Bring to a boil over high heat, then immediately reduce to the lowest heat, cover tightly, and cook for 12 minutes. Don't lift the lid.

   Tip: If your lid doesn't seal tightly, place a clean kitchen towel between the pot and lid to trap steam.

3. 3

   While the rice cooks, spread the miso paste evenly over the top of each salmon fillet. Place them skin-side down on the lined sheet pan and slide into the oven. Bake until the miso is lightly caramelized and the salmon flakes easily with a fork, about 12-14 minutes.

   Tip: The miso adds umami and helps the top get beautifully golden. No need to flip.

4. 4

   About 5 minutes before the salmon is done, cook the edamame: add them to a small bowl with a splash of water, cover loosely, and microwave for 2 minutes. Drain and set aside. (Or blanch in boiling water for 3 minutes.)

5. 5

   Make the soy-sesame sauce: in a small bowl, whisk together the soy sauce, toasted sesame oil, 1 tablespoon rice vinegar, and honey until the honey dissolves.

   Tip: Taste and adjust — want more acid? Add a tiny splash more vinegar. More richness? Another few drops of sesame oil.

6. 6

   When the rice timer goes off, remove from heat and let it steam with the lid on for 5 minutes. Then gently fold in the 2 tablespoons rice vinegar, sugar, and salt using a cutting motion (don't mush the grains). Fan the rice or stir gently to help it cool slightly and get glossy.

   Tip: The cutting motion keeps grains intact. Traditional technique uses a paddle, but a silicone spatula works great.

7. 7

   Remove the salmon from the oven. Use a fork to break it into large, rustic flakes, discarding the skin if you prefer (or leave it — crispy skin is a treat).

8. 8

   Divide the seasoned rice between two bowls. Arrange the salmon flakes, sliced avocado, edamame, and pickled ginger on top. Sprinkle generously with furikake, drizzle with the soy-sesame sauce, and tuck nori strips alongside.

   Tip: Leftovers keep well in the fridge for 1 day — store the sauce and avocado separately. Reheat rice and salmon gently in the microwave, covered, for 1-2 minutes.

• sheet pan (half-sheet (18x13 inch))
• medium saucepan (2-liter (2-quart))
• small bowl
• fine mesh strainer

Per serving

Nutritional values are estimates only.