Miso-Glazed Salmon with Sticky Rice

To prepare the sticky rice, place 2 cups of rice in a large bowl and allow water to run over the rice while agitating with your hands. When the bowl fills, gently pour off the cloudy water, being careful to not pour out any rice. Repeat 2 more times. Allow water to continue to run over rice until it is clear.

To soak the rice, allow the rice to soak, covered, in cold water for a minimum of 20 minutes. This can be done the day before and soak overnight in the refrigerator. When ready to cook, drain water very gently, do not strain. When soaked properly, rice should very white and opaque, and can be broken very easily.

To cook the rice, transfer the rice to a saucepan or the insert for your rice cooker. Cover with cold water until it comes up to your first knuckle on your index finger while your hand is lying flat on the rice. If using a rice cooker, place the insert in the cooker, close the lid and turn it on. If using a saucepan, place pot on stove over high heat, uncovered. Bring to a boil and allow to continue to boil for 1 minute. Cover and reduce the heat to low. Cook on low for 15 minutes. Turn the burner off and allow the pot to sit on the stove for an additional 15 minutes. Do not lift the lid!

To prepare the glaze, combine the sake, mirin, miso and sugar in a saucepan. Simmer over medium heat until the sugar has dissolved, and set aside.

Preheat the broiler to low, with the rack positioned on the second shelf down from the top.

Place the salmon fillets on a foil-lined sheet tray. Brush the tops with the glaze, and place under the broiler. Cook the salmon until the glaze is bubbly and the center is done to your liking. An internal doneness of medium is ideal for salmon. Remove from the oven and brush the salmon with any additional glaze.

Serve the salmon on a bed of steamed sticky rice, and garnish with sesame seeds and scallions.