Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz $15.99
• Japanese Eggplant

  12 oz $4.99
• Sushi rice

  1/2 cup $6.99
• Water

  3/4 cup
• White miso

  2 tablespoons
• Mirin

  2 tablespoons
• Sake

  1 tablespoon
• Light brown sugar

  1 tablespoon plus 1 teaspoon
• Low-sodium soy sauce

  1 tablespoon
• Unseasoned rice vinegar

  1 tablespoon
• Neutral cooking oil

  2 tablespoons
• Kosher salt

  3/8 teaspoon
• Green onions

  2 $1.19
• Toasted sesame seeds

  2 teaspoons

Instructions

1. Heat a covered grill for direct and indirect cooking at medium, about 400°F. Rinse 1/2 cup sushi rice until the water is nearly clear; halve 12 ounces Japanese eggplant lengthwise and score the cut sides in a crosshatch pattern; thinly slice 2 green onions.
2. Combine the rinsed 1/2 cup sushi rice, 3/4 cup water, and 1/8 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and keep covered for 10 minutes.
3. Whisk 1 tablespoon rice vinegar with 1 teaspoon light brown sugar until the sugar dissolves. Fold the vinegar mixture into the cooked 1/2 cup sushi rice, then cover the rice to keep it warm.
4. Whisk 2 tablespoons white miso, 2 tablespoons mirin, 1 tablespoon sake, 1 tablespoon light brown sugar, and 1 tablespoon low-sodium soy sauce until smooth. Reserve 4 tablespoons glaze for the eggplant and 3 tablespoons glaze for the salmon.
5. Pat 12 ounces sockeye salmon dry and season the flesh with 1/4 teaspoon kosher salt; let it stand for 10 minutes. Brush the cut sides of 12 ounces Japanese eggplant with 1 tablespoon neutral cooking oil, then thoroughly oil the hot grill grates with 1 tablespoon neutral cooking oil using a folded paper towel held with tongs.
6. Grill 12 ounces Japanese eggplant cut-side down over direct heat for 4 minutes; turn, cover, and grill for 4 minutes. Add 12 ounces sockeye salmon skin-side down and grill, covered, for 4–6 minutes. Move both to indirect heat, brush the eggplant with 4 tablespoons glaze and the salmon with 3 tablespoons glaze, then cover and cook for 2 minutes more. For moist medium sockeye, remove the salmon at 120–125°F; for people at higher risk of foodborne illness, cook it to 145°F as recommended by the USDA.
7. Rest 12 ounces grilled sockeye salmon for 5 minutes. Divide the seasoned 1/2 cup sushi rice between two plates, add the 12 ounces glazed Japanese eggplant and 12 ounces glazed sockeye salmon, and finish with 2 sliced green onions and 2 teaspoons toasted sesame seeds.