Japanese Miso Rice Bowl

Rinse the rice in the sieve under cool running water until the water is mostly clear, then drain well. Immediately combine the rice with 1 1/4 cups water in the saucepan and bring to a boil over medium-high heat, about 3–4 minutes.

While the rice heats, pat the tofu dry and cut it into 3/4-inch cubes. Thinly slice the scallions, then pat the salmon dry on a separate plate. Whisk the miso, remaining 2 tablespoons water, rice vinegar, and soy sauce in the small bowl until completely smooth.

As soon as the rice boils, cover the saucepan, reduce the heat to low, and maintain a gentle simmer for 15 minutes. Remove it from the heat and rest it, covered, for 5 minutes without lifting the lid. Complete the remaining cooking steps while the rice simmers and rests.

Heat 2 teaspoons canola oil in the skillet over medium-high heat. Add the tofu in one layer and cook for 6–7 minutes, turning every 2 minutes, until golden on several sides. Add the spinach by handfuls and toss for 1–2 minutes until just wilted. Remove the skillet from the heat, toss the tofu and spinach with 4 tablespoons miso sauce, and transfer them to a plate.

Return the skillet to medium heat and add the remaining 1 teaspoon oil. Cook the salmon for 2–3 minutes per side until opaque, easily flaked, and 145°F at the thickest point. Transfer it to a clean plate, rest for 2 minutes, then flake it into small pieces with a fork.

Fluff the rice and divide it among four bowls. Add the tofu and spinach, then drizzle with the remaining miso sauce. Scatter the salmon sparingly over the bowls and finish with the sliced scallions.