Careme

Instructions

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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. Combine 3/4 cup sushi rice and 1 1/4 cups water in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let stand, covered, for 10 minutes.
3. 3. Pat 1 pound sockeye salmon dry and season it with 1/4 teaspoon kosher salt; let the seasoned fillet stand while preparing the vegetables.
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. Broil for 8 minutes, turning after 4 minutes. Whisk 1 tablespoon white miso, 1 tablespoon mirin, 2 teaspoons low-sodium soy sauce, 1 teaspoon brown sugar, 1 teaspoon grated fresh ginger, and 1 teaspoon toasted sesame oil; brush this glaze over the broiled rounds and transfer them to a plate.
5. 5. Whisk 1 tablespoon white miso, 1 tablespoon mirin, 2 teaspoons low-sodium soy sauce, 1 teaspoon brown sugar, 1 teaspoon grated fresh ginger, and 1 teaspoon toasted sesame oil. Place the 1-pound seasoned salmon fillet skin-side down on the sheet pan, brush with the glaze, and broil for 5 minutes.
6. 6. Return the glazed eggplant rounds from 1 medium eggplant to the pan beside the 1-pound salmon fillet. Broil for 3–5 minutes, until the glaze caramelizes and the thickest part of the fish reaches 145°F; rest for 3 minutes.
7. 7. Divide the cooked rice made from 3/4 cup sushi rice between two shallow bowls. Plate the 1-pound salmon fillet and glazed rounds from 1 medium eggplant over the bowls, then thinly slice 2 green onions and scatter them on top with 2 teaspoons toasted sesame seeds.