Careme

Instructions

Swipe or drag a step aside when it’s done. ↔

1. 1. Position an oven rack 6 inches below the broiler, heat the broiler to high, and line a rimmed sheet pan with foil.
2. 2. Whisk together 2 tablespoons white miso, 2 tablespoons mirin, 4 teaspoons low-sodium soy sauce, 2 teaspoons brown sugar, 2 teaspoons grated fresh ginger, and 2 teaspoons toasted sesame oil. Divide the prepared glaze evenly between two small bowls to avoid cross-contamination later.
3. 3. Rinse 3/4 cup sushi rice in a fine-mesh sieve until the runoff is nearly clear. Combine the rinsed 3/4 cup sushi rice with 7/8 cup water in a small saucepan, bring to a boil, cover, and cook over low heat for 15 minutes; remove from the heat and let stand, covered, for 10 minutes. Prepare the eggplant and salmon while the grains cook.
4. 4. Cut 1 medium eggplant into 1/2-inch rounds and toss with 1 tablespoon neutral cooking oil and 1/4 teaspoon kosher salt. Arrange the rounds on the prepared pan and broil for 8 minutes, turning after 4 minutes. Brush with one bowl of prepared glaze and broil for 1–2 minutes more; transfer the glazed rounds to a plate.
5. 5. Pat 1 pound sockeye salmon dry and season it with 1/2 teaspoon kosher salt. Place the fillet skin-side down on the sheet pan and broil unglazed for 3–4 minutes. Brush with the second bowl of prepared glaze and broil for 2–3 minutes more, until caramelized and the thickest part reaches 145°F; rest for 3 minutes.
6. 6. Stir together 1 1/2 tablespoons rice vinegar, 1 teaspoon granulated sugar, and 1/4 teaspoon kosher salt until dissolved. Fold the seasoning into the cooked 3/4 cup sushi rice with a slicing motion so the grains remain distinct.
7. 7. Divide the seasoned rice made from 3/4 cup sushi rice between two shallow bowls. Arrange the 1-pound glazed salmon fillet and rounds from 1 medium glazed eggplant over the rice, then thinly slice 2 green onions and finish the bowls with them and 2 teaspoons toasted sesame seeds.