Directions:

• To make the mushrooms, fry them in a dry pan on low for 5�7 minutes until cooked through.
• Add the shoyu, mirin and sake to the mushrooms and simmer for a few minutes. Leave to cool, then put into a clean airtight container. Keep in the fridge and leave for at least a few hours, but ideally overnight.
• To make the pickled lotus root, dissolve the vinegar, sugar and salt in a saucepan over a medium heat. Add the lotus root and beetroot peelings, then bring to a low simmer for 2�3 minutes. Take off the heat, allow to cool and then transfer into a clean airtight container. Keep in the fridge and best to eat after overnight.
• To make the rice seasoning, dissolve the sugar and salt in the vinegar over a low heat. Set aside.
• To make the rice, steam the rice with 300ml/10fl oz water in a lidded saucepan or rice cooker using the packet instructions. Once cooked, decant into a large bowl and season with the vinegar mixture while simultaneously fanning it to cool it down.
• Once it cools slightly, add the edamame and pickled mushrooms to the rice. Continue to mix gently.
• To make the miso salmon, mix the miso, mirin, shoyu and toasted sesame oil in a bowl. Then marinate the fish, using cling film to compact it to maximise surface area. Marinate the fish for 2�3 hours in the fridge.
• Once marinated, gently remove the residual marinade and transfer to a baking tray. Preheat the oven to 200C/180C Fan/Gas 6 and bake for 15�20 minutes depending on size of fillet.
• To make the omelette, crack the eggs into a bowl and whisk together.
• Heat a non-stick frying pan on a low-medium heat and pour in the whisked egg. Cook undisturbed for 3�4 minutes and, once firm to the touch, flip and cook for another 1�2 minutes. If you struggle to flip the egg, continue cooking it until it releases from the pan more easily. Move the cooked omelette onto a chopping board and let it cool slightly, before slices into thin pieces.
• To serve, place the rice onto a large serving platter or into individual bowls. Add a generous sprinkling of the pickled lotus root, pickled mushrooms, omelette, edamame, perilla leaves, chives, and lastly the nori.