Sake & Miso Glazed Salmon with Lime & Scallion Sushi Rice

This is a fairly straightforward dish. I had a salad on the side, but if you want a well rounded plate with the typical protein/starch/veg trio, baby bok choy would make a great addition. The dish is finished off with a soy/ginger/ricewine vinegar reduction.

Sake & Miso Glazed Salmon (2 servings)
-Salmon (1/2 lb)
-Sake (1/4 cup)
-Miso paste (1/4 cup)
-Mirin (1 Tbsp)
-Soy (1 Tbsp)
-Ginger (1/2" root, grated)
-Sugar (2 Tbsp)

Combine all of the ingredients and marinate the salmon for a couple hours or overnight. Broil for about 10 minutes. Keep an eye on the salmon as it cooks. The glaze has sugar in it, so it will burn.

For the rice, use a short grain sushi rice. When you're using sushi rice, you want to thoroughly rinse the rise and let it sit for at least a half hour. This process gets ride of a lot of the starch on the surface and is the key to getting good sushi rice. Mix together the juice from 1/2 of a lime (for one cup of rice) and 1 tsp sugar. Let the rice cool slightly then mix the juice and 1-2 finely chopped scallions with the rice.