Ingredients 

• 1 cup short-grain sushi rice
• 1 teaspoon of sea salt
• 4 Tbsp. unseasoned rice vinegar
• 2 tsp. sugar 
• 2 Tbsp. maple syrup
• 2 Tbsp. white miso paste
• 2 Tbsp. light soy sauce
• 1 Tbsp. extra-virgin olive oil
• 4 salmon fillets
• 4 spring onions
• 1 cucumber
• 1 Tbsp. toasted sesame seeds
• Lime wedges (for serving)

Method

1. Rinse rice several times with cold water in a colander until the water runs clear. Drain well. Transfer to a small saucepan. Add a pinch of salt and 1¼ cups cold water. Bring to a boil over medium-high heat. Stir rice once, cover, and reduce heat to low. Cook until water is evaporated and rice is tender, 18–20 minutes. Remove from heat and let sit, covered, 10 minutes.
2. Whisk vinegar, 1tsp. sugar, and the remaining 1 tsp. salt in a small bowl until sugar dissolves. Stir into rice and let sit (covered so it stays warm) until ready to use.
3. Using a vegetable peeler, peel the cucumber into ribbons. Place into a bowl and add 1 tsp. of sugar and 1 tbsp. of rice vinegar; season with salt and set aside.
4. For the salmon, whisk maple syrup, miso, soy, and 2 tbsp of rice vinegar in a small bowl to combine. Place salmon fillets into an oven dish and pour over the glaze; put into the oven for 15-18 minutes.
5. Serve salmon on top of rice. Drizzle with any leftover glaze. Top with sliced spring onion and sesame seeds. Serve with the cucumber and lime wedges alongside for squeezing over.