Nobu-style miso cod and sushi rice

1

In a small saucepan over medium heat, combine miso paste, mirin, sake, sugar and soy sauce

2

stir continuously for 2-3 minutes until sugar is disolved and the mixture is smooth

3

Move from heat and let it cool for five minutes

4

Place 2 black cod fillets in a shallow dish or ziplock bag

5

Coat fillets thoroughly with the miso marinate

6

Seal and let it refrigerate for 24-48 hours

7

Rinse sushi rice under cold running water until water runs clear

8

Drain and transfer to a rice cooker or pot

9

Add water and cook for 15 minutes

10

In a small saucepan combine vinegar, sugar, and salt

11

Stir until sugar dissolves and then remove the heat

12

Gently mix into warm sushi rice using a wooden spoon of rice paddle

13

Pregeat the oven to 200 degrees celcius

14

Heat vegetable oil in a non stick pan

15

Sear the marinated cod for 2 minutes per side until golden brown

16

Transfer fillets to a baking sheet and bake for 5-10 minutes until fish is flaky