I was looking for Japanese Haiga rice and failed. So I have normal polished short grain rice as the base. I love white rice with some things and try to swap it out. But you win some, you lose some.
The sides on my rice dish are some roasted carrots with a new miso spice blend I found at the spice shop. It was yummy, but was less salty than I expected. Spice blend: [https://oaktownspiceshop.com/products/sesame-miso-shake]
I sautéed Swiss chard with some tweaks to my usual process. I cooked a little garlic and chile flakes in evoo, and then added some of the white miso I need to use up and crushed ginger from the freezer. And some salt. This was delicious.
The salmon got marinaded before I left for errands, it was more of the salmon scraps I picked up. The marinate was red miso, ginger powder, garlic powder, black vinegar, and hot honey. These salmon chunks were absolute flavor bombs. I cooked these in the air fryer for 3 minutes at 425 which was perfect for these thin chunks.
All this went on to the rice with a little tamari and furikake. Good experiment that will be repeated. Hopefully with the Haiga whole grain rice!
by PlantedinCA