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Generously salt the cod fillets and set aside while you prep everything else
Rinse the sushi rice under cold water until the water runs clear, then drain
Tip the rice into a small saucepan with the measured water, bring to the boil, then cover with a tight-fitting lid, turn the heat right down and cook for 12 mins
Turn off the heat and leave to steam (lid on) for another 12 mins
Heat the grill to high and trim the broccoli
Chuck broccoli onto a tray, drizzle with olive oil and season with salt
Grill or roast for 8-10 mins until tender and slightly charred
Toss broccoli with the chilli oil and sesame seeds and set aside
In a bowl, mix together the butter, miso paste and mirin until smooth
Pat the cod dry with kitchen paper and place onto a foil-lined tray
Spread the miso butter all over the top of the fillets and pop under the grill for 5–7 mins until caramelised and cooked through
Finely slice the spring onions
Fluff up the rice and spoon into bowls
Lay a fillet of cod on top, broccoli on the side, and scatter over the spring onions
Pour over any miso butter left in the tray