Miso Salmon and Brown Rice Power Bowl

Rinse brown rice under cold water until the water runs clear. Combine with salted water in a saucepan, bring to a boil, then cover and simmer on low for 40-45 minutes until tender and all liquid is absorbed. Fluff with a fork and set aside.

Whisk together white miso paste, tamari, and a drizzle of sesame oil in a shallow dish until smooth. Place the salmon fillet in the marinade skin-side up and let it sit for at least 15 minutes at room temperature, allowing the umami flavors to penetrate the flesh.

Heat a non-stick skillet over medium-high heat with a thin film of sesame oil. Place the salmon flesh-side down and sear for 3-4 minutes until a deep golden crust forms. Flip carefully and cook another 3-4 minutes until the fish is just opaque in the center. Season with salt and black pepper.

Cook the edamame in boiling salted water for 3-4 minutes, then drain and cool. Shave the fennel bulb into paper-thin ribbons using a mandoline or sharp knife. Tear the radicchio leaves into bite-sized pieces — their bitterness will contrast beautifully with the sweet miso glaze.

In a small bowl, whisk together a tablespoon of white miso paste, lemon juice, a splash of tamari, and sesame oil until completely smooth. Taste and adjust the balance of salty and tart, adding a pinch of black pepper to finish.

Divide the brown rice between bowls and arrange the edamame, shaved fennel, and torn radicchio leaves alongside. Flake the seared salmon into large pieces and place on top. Drizzle with the miso dressing, tuck strips of nori and pickled ginger around the bowl, and serve immediately.