Put the rice in a bowl, cover with warm water, then run your fingers through the rice. Drain, repeat, then tip into a saucepan, cover with cold water and set aside for half an hour.
Trim the sprouts, then cut each in half. Bring the soaked rice to the boil, add half a teaspoon of salt, cover and lower the heat so the water simmers.
Leave for 40 minutes or until the rice is approaching tenderness. Remove the pan from the heat and leave to rest for 10 minutes before removing the lid.
Warm the oil in a shallow pan. Wash and dry the sprouts. Toss them with the miso paste then transfer to the hot oil, moving them round the pan as they become crisp and pale golden brown.
Remove the lid from the rice, run a fork thought the grains to separate them, then divide between two bowls. Spoon the miso sprouts into the rice, then add some of the Japanese pickles.