Miso and soy salmon sticky rice bowl with crisp kale
Servings 4 people
Ingredients
Rice Bowl
- 4 salmon fillets
- 400 g sushi rice
- 2 tbsp rice vinegar
- 0.5 tsp salt
- 1 tbsp sugar
- 200 g kale
- 1 tbsp coconut oil
Marinade
- 4 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- 0.5 tbsp coconut oil
- 1 tbsp sesame seeds
- 2 tbsp red miso
- 1 tsp chilli flakes
Instructions
- Heat the oven to 200C/390F/gas mark 6. In a shallow bowl, whisk together all the marinade ingredients until well combined, then lay in the fish fillets, turn to coat all over, and refrigerate for at least 30 minutes.
- While the rice is cooking, remove the kale stems (save them to use in a vegetable soup, say) and finely shred the leaves. Lay out the leaves on one or two baking sheets (you want them spread out, not piled on top of each other) and rub with the coconut oil, to coat. Sprinkle on the sugar and a pinch of salt, and bake for seven to eight minutes, until dark green and crisp, stirring halfway through, so they cook evenly. Watch the kale like a hawk towards the end, so it doesn’t catch and burn.
- To cook the fish, pop the marinated fillets on an oven tray and roast for 12-15 minutes, basting with more marinade halfway through.
- To serve, taste the rice: you may prefer it sprinkled with a touch more vinegar. Divide between four bowls, then top each serving with a fillet of salmon, any leftover marinade juices from the tray and the crisp kale. Serve with soy sauce, more vinegar and perhaps some chilli oil.
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