Have an empty feeling inside? Fill it with only good things. Start with rice mixed with spinach, add some quickly pickled cucumber for tang, then finish with a fillet of oh-so-silky-and-smooth miso-butter salmon. You'll be feeling whole again before you reach the bottom of the bowl.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Thinly slice cucumber and place in a bowl with rice wine vinegar, sesame oil, sugar and a pinch of salt. Stir to combine and set aside to lightly pickle.
Place softened butter and miso in a bowl and mix to combine.
Heat vegetable oil in a frypan over medium-high heat. Sprinkle salmon with salt and pepper and cook, skin-side down, for 4–5 minutes or until skin is crisp. Turn and cook for a further 3 minutes or until just cooked. Remove pan from heat and add miso butter. Spoon butter over fish to coat.
Once rice is cooked, add spinach and stir until just wilted.
Divide rice and salmon between plates and spoon over miso butter. Top with cucumber pickles to serve.