Miso-Glazed Puy Lentils with Crispy Brussels Sprouts & Sushi Rice

Rinse 150g of dry sushi rice under cold water until the water runs clear. Combine the rice with 225ml of water and a pinch of salt in a small pot. Bring to a boil, then cover with a tight-fitting lid, reduce heat to low, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes before fluffing with a fork.

Rinse 120g of dry puy lentils. In a medium saucepan, combine the lentils with 500ml of water and a pinch of salt. Bring to a boil, then reduce heat to medium-low, cover partially, and simmer for 20 to 25 minutes until tender but still holding their shape. Drain any excess water thoroughly and set aside.

While the lentils and rice cook, prepare the vegetables. Wash and trim 300g of brussels sprouts, removing any damaged outer leaves. Cut them in half lengthwise through the stem. Pat completely dry with a kitchen towel.

Peel and mince 3 cloves of garlic. Peel and finely grate 15g of fresh ginger. Clean and thinly slice 3 spring onions, keeping the white and green parts separate. Using kitchen scissors, cut 1 sheet of nori seaweed into thin strips.

In a small bowl, whisk together 2 tbsp of white miso paste, 2 tbsp of rice vinegar, 1.5 tbsp of mirin, 1 tsp of toasted sesame oil, and 3 tbsp of water until smooth and well combined.

Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat until shimmering. Place the brussels sprouts cut-side down in a single layer. Cook undisturbed for 5 to 6 minutes until deeply golden and caramelized on the bottom. Flip and cook for another 4 to 5 minutes until tender and crispy. Season with salt and black pepper, then transfer to a bowl and cover to keep warm.

Wipe the skillet clean and return to medium heat. Add the remaining 1 tbsp of vegetable oil, then add the minced garlic, grated ginger, and the white parts of the spring onions. Sauté for 45 seconds to 1 minute until highly fragrant, stirring constantly to prevent burning.

Pour the whisked miso sauce mixture into the skillet. Bring to a gentle simmer and let it bubble for 2 to 3 minutes, stirring occasionally, until it thickens into a glossy glaze.

Add the drained, cooked puy lentils to the skillet with the miso glaze. Toss and stir-fry for 3 to 4 minutes, allowing the lentils to absorb the glaze and become thoroughly coated. Stir in 1 tsp of toasted sesame oil and season with black pepper to taste.

Divide the fluffed sushi rice between two serving bowls. Top each with a portion of the crispy brussels sprouts and the miso-glazed lentils. Garnish with the green parts of the spring onions, 1.5 tbsp of toasted sesame seeds, and the nori strips. Serve immediately.