Rinse the rice until the water runs almost clear (2–3 rinses) to remove surface starch. This prevents gummy rice and yields separate, glossy grains. Drain and let sit while you prepare the rest.

Bring 180 ml water to a gentle boil in a small pot. Add the drained rice, stir once, cover, reduce heat to the lowest setting and simmer for 12–14 minutes (or until water is absorbed). Remove from heat and let rest, covered, 10 minutes to steam — resting firms the grain and avoids a wet texture.

While the rice cooks, make the quick-pickled cucumber: thinly slice the cucumber on a mandoline or with a sharp knife (aim for 2 mm slices). Toss the slices with 2 tbsp rice vinegar, a pinch of salt and 1/2 tsp sugar (optional) to balance acidity. Let sit in a bowl for at least 10 minutes — the vinegar draws out water and softens the slices while brightening their flavor.

Make the miso glaze: in a small bowl whisk together 2 tbsp white miso, 2 tsp mirin, 2 tsp tamari (or soy), and grated ginger. The mirin adds sweetness and helps thin the miso for an even glaze; tamari builds umami and salt. Taste and adjust — if the glaze is too thick, add 1/2 tsp warm water.

Pat the fish dry and season lightly with salt and pepper. Drying the surface ensures a quick, even sear (moisture causes steaming). Cut into two even portions if needed so each portion is about 160 g.

Heat a nonstick or stainless-steel skillet over medium-high heat until hot, then add 2 tsp neutral oil. Sear the fish, skin-side (or presentation side) down first if it has skin, 2–3 minutes until a golden crust forms — searing develops the Maillard flavor which contrasts the sweet-savory glaze. Flip carefully.

Reduce heat to medium-low. Spoon or brush half of the miso glaze over the seared tops of the fillets and continue to cook 1–2 minutes — low heat prevents the sugars in the glaze from burning while giving the glaze time to adhere. The fish should be nearly cooked through (opaque and flaking).

For a glossy, slightly caramelized finish, place the glazed fish under a hot broiler for 60–90 seconds (watch constantly). This quick blast creates a restaurant-style charred edge without overcooking the fish. If you prefer to avoid the broiler, keep the fish in the pan on medium-low and cook a little longer, brushing with glaze as you go.

While the fish finishes, prepare the spring pea rice: heat a small saucepan over medium heat with 1 tsp sesame oil. Add the cooked rice, then fold in the spring peas (if frozen, make sure they are thawed and patted dry). Toss just until the peas are heated through (1–2 minutes). Finishing the rice with sesame oil adds a toasty note and helps distribute the peas without overcooking them.

Season the pea rice with a light splash (½–1 tsp) of tamari or soy, and fold in half the sliced scallions. The salt in the tamari seasons the rice without overpowering; scallions give freshness and texture.

Assemble the bowls: divide the pea rice between two bowls, top each with a glazed fish fillet, scatter the quick-pickled cucumber, remaining scallions and 1 tsp toasted sesame seeds per bowl. Drizzle ½ tsp sesame oil over each bowl for extra aroma and serve with a lime wedge to squeeze over — the acid brightens the miso and balances richness.

Final seasoning: taste a bite and add black pepper or a final drizzle of tamari if needed. Serve immediately — fish is best enjoyed hot and just-cooked.