Mix the sake, mirin, miso, soy and sugar together.
Add the salmon, toss well and leave to marinate for as long as you can, up to overnight.
Rinse the rice well and cover with 500ml cold salted water. Bring to the boil and cook for 10 minutes then drain well.
Cover and steam for 2 minutes then spread out on a tray or baking sheet to cool a bit.
Finely slice the spring onions and set aside.
Finely chop the purple sprouting broccoli and set aside.
Heat the oil in a large pan and fry the spring onions for a minute till translucent.
Next add the rice and sprouting broccoli and fry for a minute then push to one side of the pan.
Crack the egg onto the other side of the pan and allow to cook, then quickly stir the mini omelette into the rice.
Remove from the heat and add the soy sauce and sesame oil.
Heat a heavy based pan with the oil over a medium-high heat. Remove the salmon from the marinade, shake off any excess. Add to the pan and sear for a minute on each side until sticky. Set aside.
Pour the marinade into the pan and bubble up to a sticky sauce.
Top the rice with the salmon, drizzle with the sticky sauce and serve.
Notes
This recipe is a great way to liven up salmon fillets. White miso paste is a good product to have in your fridge for Asian-inspired recipes, it's fermented so it naturally keeps for a long time, I recommend storing it in an airtight jar.