Ingredients
• 4 boneless, skinless salmon fillets (120-150g each)
• 2 tsp black and white sesame seeds
Miso Glaze
• 1 1/2 tbsp miso, preferably white miso
• 1 tsp sesame oil
• 2 tbsp water
• 2 tsp soft brown sugar
Japanese-Style Rice
• 2 cups short-grain or sushi rice
• 4 tsp soy sauce
• 4 tsp butter
• 2 cloves garlic, crushed
• 3 cups water
• 4 heads bok choy, halved and lightly cooked, to serve
Method
1. To cook Japanese-Style Rice, place rice in a pot with soy sauce, butter, garlic and water. Bring to a boil, stir and cover. Turn to lowest heat and cook for 10 minutes. Remove from heat without lifting the lid and leave to stand for 15-30 minutes.
2. To make the Miso Glaze, mix miso, sesame oil, water and sugar.
3. Preheat grill to high. Place salmon on a baking tray lined with tin foil (for easy washing up). Spread Miso Glaze over salmon and sprinkle with sesame seeds. Grill salmon 10cm from heat source without turning until lightly glazed and just cooked through (about 8 minutes). It should give when gently pressed.
4. To serve, fluff Japanese-Style Rice with a fork and spoon onto plates. Top each plate with a salmon fillet and 2 bok choy halves and serve immediately.
