Sushi Rice

Rinse rice several times with cold water in a colander until 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.

Whisk vinegar, sugar, and 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.

Whisk maple syrup, miso, tamari, vinegar, and ¼ tsp. red pepper flakes in a small bowl to combine.

Heat oil in a medium nonstick skillet over medium. Season salmon with salt and place in skillet skin side down. Cook, shaking pan occasionally to redistribute oil in skillet, until skin is very crisp and deep golden brown, 7–9 minutes. Turn salmon and continue to cook just until very lightly browned on the flesh side (by this point it should be nearly cooked through), about 2 minutes longer. Using a spatula to hold fish from tumbling out of skillet (or just transfer salmon to a plate while you do this), pour off fat from skillet. (Return fish to skillet if needed before proceeding.) Reduce heat to low and add glaze; cook, stirring occasionally, until it begins to thicken, about 1 minute. Baste salmon with glaze and cook, basting occasionally, until glaze evenly coats fish, about 1 minute longer.

Serve salmon on top of rice. Drizzle with any leftover glaze. Top with scallions, sesame seeds, and red pepper flakes. Serve with lime wedges alongside for squeezing over.