Step 1: Prepare the Rice

Start by rinsing the sushi rice under cold water until the water runs clear, which helps remove excess starch and prevents stickiness. In a medium saucepan, combine the rinsed rice with water and bring it to a boil. Reduce the heat to low, cover the pot, and let the rice simmer for 18 minutes. Avoid lifting the lid to ensure even cooking. Once done, remove the pot from heat and let it steam for another 10 minutes.

For perfectly seasoned sushi rice, warm rice vinegar, sugar, and salt in a small saucepan until dissolved. Gently fold this mixture into the cooked rice, being careful not to mash the grains. This simple step enhances the flavor of the rice and complements the miso-glazed salmon beautifully.

Step 2: Make the Miso Marinade and Marinate the Salmon

In a small bowl, whisk together white miso paste, honey, soy sauce, vegetable oil, grated ginger, rice vinegar, and citrus juice. This mixture will create a thick, glossy marinade that coats the salmon beautifully. Lightly season the salmon fillets with salt, then brush the marinade over each piece, ensuring they are evenly coated. Let the salmon sit at room temperature for at least 15-20 minutes to absorb the flavors. If you have more time, marinating for up to an hour in the refrigerator will enhance the depth of flavor even further.

Step 3: Cook the Salmon

Preheat the broiler and position a rack about 5 inches from the heat source. Line a baking sheet with aluminum foil and lightly grease it to prevent sticking. Arrange the salmon fillets on the prepared baking sheet, spooning any remaining marinade over the top. Broil for 5-7 minutes, depending on the thickness of the fillets, until the glaze is bubbling and caramelized. The salmon should be slightly crispy on the edges while remaining moist and tender on the inside. For extra char, you can leave it under the broiler for an additional minute, but watch carefully to prevent burning.

Step 4: Assemble the Bowls

Fluff the cooked sushi rice with a fork and divide it among four serving bowls. Place a perfectly cooked miso-glazed salmon fillet on top of the rice. Arrange the sliced cucumber, avocado, radishes, and kimchi (if using) around the salmon. Sprinkle with sesame seeds and sliced scallions, then garnish with strips of nori and a drizzle of chili crisp for a spicy kick. Serve with lime wedges on the side for a burst of freshness.