Put 190g of brown sushi rice in a large bowl, fill with warm water, then move your fingers through the rice until the water is cloudy. Drain and repeat. Cover with water again and set aside for 20 minutes. Wash and trim 750g of brussels sprouts, then cut each one in half. Put 2 heaped tbsp of light miso paste in a mixing bowl, stir in 2 tbsp of rice vinegar to make a paste, then toss the sprouts in, turning them over to coat as best you can. Transfer the rice to a deep saucepan, fill with water to about 5cm above the rice, add ½ a tsp of salt, then bring to the boil. Lower the heat so that the rice simmers and cover tightly with a lid. Leave to cook for about 20 minutes, then remove from the heat and set aside without removing the lid. Finely chop 3 slim spring onions. Warm 2 tbsp of vegetable or groundnut oil in a shallow pan over a moderate heat, then add the sprouts. Let them cook for about 10 minutes, covered with a lid, shaking the pan from side to side now and again so the miso cooks to a thin, delicious crust. Remove the lid from the rice, stir in the spring onions and divide between 2 bowls, then spoon on the fried sprouts. Scatter each bowl with a tbsp or so of pickled sushi ginger and some of the bottling liquid. Trickle with a little dark soy sauce at the table and dust with a pinch or two of shichimi togarashi seasoning if you wish. Serves 2 The rice should stick together, unlike a rice pilaf, say, where you would want the grains to be separate. They are more comforting this way. If you use white rice, cut the cooking time to 10-12 minutes. In place of the ginger, you can use pickled daikon or cucumber, available from Japanese stores and online. I like to season the rice with shichimi togarashi, the seven-spice Japanese chilli seasoning.