Step 1: Cook the Rice

1. Rinse 1 cup of rice under cold water until the water runs clear.
2. Cook in a rice cooker or on the stovetop (1:1.5 ratio of rice to water).
3. Let the rice rest for a few minutes before fluffing with a rice paddle.

Step 2: Make the Miso Soup

1. Heat 2 cups of water or dashi broth in a pot until it reaches a gentle simmer.
2. Stir in 1 tbsp miso paste until fully dissolved.
3. Add tofu, seaweed, or mushrooms for extra flavor.
4. Simmer for 3-4 minutes, then remove from heat.

Step 3: Grill the Fish

1. Season the salmon/mackerel with salt and pepper.
2. (Optional) Marinate in soy sauce, mirin, and sesame oil for 10 minutes.
3. Grill for 3-5 minutes per side until golden brown and crispy.

Step 4: Prepare the Eggs

1. Soft-boiled: Boil eggs for 5-6 minutes, transfer to an ice bath, peel, and slice.
2. Scrambled: Whisk eggs, cook over low heat, stirring constantly for a soft texture.

Step 5: Assemble the Breakfast

1. Serve rice in a bowl.
2. Add grilled fish on the side.
3. Pour miso soup into a separate bowl.
4. Arrange eggs, pickled vegetables, and nori on the plate.
5. Drizzle with soy sauce, if desired.