Nasu Miso with Grilled Salmon and Rice Miso Glazed Salmon with Eggplant and Rice

Rinse the sushi rice in a fine-mesh sieve until the water runs clear, then transfer to a rice cooker or small pot with 300 ml water and a pinch of salt. Cook according to your rice cooker's setting, or bring to a boil, cover, and simmer on low for 15 minutes.

While the rice cooks, preheat the oven to 200°C (or air fryer to 180°C). Line a baking sheet with parchment paper.

Slice the Japanese eggplant into 2 cm thick rounds. Toss with 1 tablespoon vegetable oil and a pinch of salt. Spread on one half of the baking sheet.

Place the salmon fillet skin-side down on the other half of the baking sheet. Season lightly with salt.

In a small bowl, whisk together miso paste, mirin, sake, and sugar until smooth. Brush half of the miso mixture over the salmon and the eggplant.

Bake for 12–15 minutes until the salmon is just cooked through (flake easily with a fork, internal temperature 63°C) and the eggplant is tender and browned. Brush with remaining miso glaze halfway through.

While the salmon and eggplant bake, thinly slice the green onions.

Serve the rice in bowls, topped with the miso-glazed salmon and eggplant. Garnish with sliced green onions.