Soy Glazed Grilled Fish Bowl

Wash the sushi rice until the water runs clear. Add it into a saucepan along with the water. Place onto high heat and let it come to the boil. Once boiling, cover and turn the heat down to low, cook for 12 mins. Then turn the heat off and leave it covered, undisturbed for another 10 mins.

Meanwhile, add all the sauce ingredients into a small pan. Whisk together and place onto medium-high heat. Cook, stirring occasionally, for 5-8 mins until the sauce has thickened and coats the back of a spoon. Remove from the heat and set aside – the sauce will thicken as it cools.

Meanwhile, line a baking tray with foil and grease it. Season the sea bass fillets and transfer them onto the tray, skin side down. Set aside. Preheat the grill to medium-high.

For the salad, thinly slice or mandolin the cucumber and place into a bowl. Toss with a sprinkling of salt and set aside for 5-10 mins. Then, wash and squeeze the extra juice out of the cucumbers, and place back into the bowl with the rice vinegar, sugar, and sesame seeds. Toss together, taste and season with salt, if needed. Defrost the edamame and toss through the salad.

Slide the fish under the grill and cook for 2-3 mins, until the fish is still raw but starting to turn opaque. Brush a layer of the sauce onto the top of the fish and slide under the grill for another 30-60 secs until caramelised. Brush another layer of sauce and continue this process until the fish is fully cooked (it should only need 4-6 mins in total for thin fillets). If the sauce is starting to burn before the fish is finished cooking, turn the grill down to medium and continue the process.

Fluff the rice and serve into bowls. Top with the grilled fish and salad. Drizzle over any remaining sauce and serve with crispy seaweed, if desired.