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Miso glazed salmon with pickled cucumber salad and sushi rice

Delicate and savoury miso goes superbly with salmon. Delicious with sushi rice and Japanese pickles.

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For the salmon

  • 50ml/2fl oz mirin
  • 50ml/2fl oz sake
  • 75g/3oz caster sugar
  • 150g/5oz white miso paste
  • 4 x 125g/4½ oz salmon fillets, skinless and boneless, any brown flesh removed

For the pickled cucumber salad

  • 1 cucumber, peeled in stripes, halved length-wise, seeds removed and cut into 3mm/1/8in slices
  • 1 large red chilli, halved, de-seeded, finely sliced
  • 9 black trompettes mushrooms, soaked and torn into strips
  • ½ tsp fine sea salt
  • 90ml/6 tbsp rice wine vinegar
  • 45g/1¾oz caster sugar
  • 1½ tbsp Japanese pickled ginger, roughly chopped

For the sushi rice

To garnish