Place the Salmon Fillet (4) on a sheet pan limed with aluminum foil. Brush the miso glaze onto the salmon and refrigerate for 30 minutes to marinate.
While the salmon is marinating, work on the coconut rice. Rinse the Jasmine Rice (1 cup) by placing the rice in a large bowl of cold water and swishing the rice around until the water becomes cloudy. Pour out the water and repeat the process until the water is clear. 5-6 times.
In a saucepan, bring the Coconut Milk (14 fluid ounce), Granulated Sugar (1 teaspoon), and Sesame Oil (2 teaspoon) to a simmer over medium-high heat - careful not to let boil. Once the milk is simmering, deep the heat to low, add the rice, give a quick stir, and cover with a lid. Cook for 15 min.
Once done, fluff the rice with a fork and cover with a lid to allow the rice to steam for about 10 min.
Finely slice the Scallion (2).
Mince the Fresh Ginger (1 tablespoon).
Add Shinshu Style White Miso (1/4 cup), Mirin (1/4 cup), Low-Sodium Soy Sauce (2 tablespoon), Sesame Oil (2 teaspoon), Rice Vinegar (1 tablespoon), ginger, Gochujang (1/2 teaspoon) to a small saucepan and bring to a simmer over medium-high heat. Remove from heat and cool to room temperature.
Position the oven rack to the middle and preheat the broiler. Place the marinated salmon on the center rack and cook for 10-12 minutes.
Place the coconut rice and miso glazed salmon. Top with sliced scallions, serve, and enjoy!