One-Pot Miso Salmon and Rice Bowl by Saltsensitive

Ingredients

• 225g (1/2 lb) salmon fillet
• 3 tbsp miso paste
• 1.5 tbsp mirin
• 1.5 tbsp sake
• 0.5 tbsp sugar
• 1 cup cooked rice (or frozen rice)
• 1/2 cup broccoli florets
• 1/4 cup frozen edamame
• 1 tsp chili oil
• 1 tbsp green onion, sliced
• 1 tbsp water

Instructions

1. Whisk together the miso, mirin, sake, and sugar in a small bowl; coat the salmon fillet in the mixture and let marinate for 5-10 minutes.
2. Place the rice into a small pot, sprinkle with 1 tablespoon of water, cover, and heat on low-medium for 5 minutes until softened.
3. Add the prepared broccoli florets and frozen edamame to the pot, cover, and steam for another 5 minutes.
4. Nestle the marinated salmon into the pot on top of the vegetables, cover, and cook for 5-7 minutes until the salmon is opaque and flakes easily with a fork.
5. Garnish with sliced green onions and a drizzle of chili oil before serving.