1/4 cup white or sweet miso
1 1/2 cups basmati or other long-grain rice
4 (6-ounce) skin-on fish fillets (or other protein; see note)
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1/4 cup low-sodium soy sauce
1/4 cup chopped scallions, plus more for garnish
1 tablespoon distilled white vinegar or unseasoned rice vinegar
1 tablespoon minced fresh ginger
4 cups finely shredded cabbage, such as green, Napa or savoy (about 8 ounces)
Roasted sesame oil, for serving
Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.
The rice complements other seafood, too, like cod, shrimp and scallops. It’s also a great accompaniment to grilled steak and roasted chicken. And if it’s a satisfying plant-based meal you’re after, miso rice is a natural match for delicious tofu-vegetable bowls. Use the versatile ginger-scallion vinaigrette as the sauce.
Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options.
Some readers suggest waiting until almost the end of the cooking time for the rice to add a watered down miso mixture. Miso is full of great enzymes that are good for digestion that can be destroyed when boiled.