Tender salmon glazed in sweet-spicy orange-gochujang, served with rice, cucumber, avocado, and nori strips.
# What You Need:
→ Salmon
01 - 2 skinless salmon fillets (5.3 oz each)
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
→ Orange Gochujang Glaze
04 - 2 tbsp gochujang (Korean chili paste)
05 - 2 tbsp freshly squeezed orange juice
06 - 1 tbsp soy sauce
07 - 1 tbsp honey
08 - 1 tsp rice vinegar
09 - 1 tsp toasted sesame oil
10 - 1 tsp grated fresh ginger
11 - 1 clove garlic, minced
→ Bowl Components
12 - 2 cups cooked short-grain rice (warm)
13 - 1/2 cucumber, thinly sliced
14 - 1 avocado, sliced
15 - 1 sheet roasted nori, cut into strips
16 - 1 tbsp toasted sesame seeds
17 - 2 tbsp sliced scallions
# How To Make It:
01 - Preheat the oven to 400°F and line a baking tray with parchment paper.
02 - Season both sides of the salmon fillets evenly with salt and black pepper, then place on the prepared tray.
03 - Combine gochujang, orange juice, soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic in a bowl; whisk until smooth.
04 - Brush half of the glaze over the salmon fillets and bake for 12 to 14 minutes until the fish is opaque and flakes easily.
05 - While the salmon cooks, warm the short-grain rice and arrange the cucumber, avocado, nori, sesame seeds, and scallions for assembly.
06 - Remove salmon from oven, brush with remaining glaze, and optionally broil for 1 to 2 minutes for a sticky finish.
07 - Divide warm rice between two bowls, place a salmon fillet on top, then garnish with cucumber slices, avocado, nori strips, sesame seeds, and scallions.
08 - Serve immediately to enjoy the balance of flavors and textures.
