Combine miso, sugar, mirin, sake and 2 tsp of ginger in a food processor and puree until smooth.
Place fish in marinade and refrigerate for at least 1 hour.
Rinse sushi rinse until water runs clear. This will rinse starch out of the rice to be able to form later. Place in rice cooker with 1 cup of water and cook until done.
Preheat oven to 350°F (176°C).
Place a non-stick skillet on medium heat and add a tablespoon of canola oil.
Add Fish fillet to pan and brown on each side and place into oven until fish is firm to the touch.
Remove sushi rice and spread it on a sheet pan at room temp.
Place a non-stick skillet on high heat and form a rice cake and pan fry and reserve on a serving plate.
Place the remaining oil into the same pan and stir-fry vegetables with ginger and scallions, add to a serving plate.
Remove fish from oven, place on plate and garnish.
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