This is a simple, flavorful meal to whip up at the end of the day. You can adapt it in a lot of ways: use different citrus, top with different veggies, use whatever type of rice you want. Adapted from NYTimes.

Ingredients

• 1.5 c rice
• 3 T white miso
• 2 T honey
• 1 T vegetable oil
• 1 T freshly grated ginger
• 2 t fresh grapefruit zest
• 1 T grapefruit juice
• 4 x 6-8 oz skinless salmon fillets, patted dry
• Salt and pepper
• 4 scallions, thinly sliced
• Any combination of the following:
  • Sliced cucumber
  • Avocado
  • Radish
  • Chili crisp
  • Kimchi
  • Fried onions
• Sushi rice seasoning (optional)
  • 4 T rice vinegar
  • 2 T granulated white sugar
  • 1 t kosher salt

Instructions

1. Cook rice according to package instructions
2. While the rice is cooking, place a rack about 5 inches from the broiler heat source and set the broiler to high.
3. Whisk miso, honey, oil, ginger, grapefruit zest, and grapefruit juice in a medium bowl.
4. Cover an aluminum baking tray with parchment paper (or foil) and lay the salmon fillets on top
5. Spread marinade on top of the salmon, covering the surface of each one equally
6. Broil the salmon until glossy and charred in most spots, about 7 minutes, or until an instant thermometer readers 145 F.
7. When rice is done cooking and has rested for a few minutes, place a dollop of rice in a bowl, arrange a piece of salmon on top, and add whatever vegetables and toppings you want.
8. Optional steps:
   • As rice cooks, combine sushi seasoning ingredients in a small pot and heat gently over low heat until sugar and salt are dissolved.
   • After the rice is done and has rested for a few minutes, mix in the sushi seasoning a couple spoonfuls at a time. Adjust seasoning to desired taste and texture.