Flaky salmon glazed in sweet-spicy orange gochujang over rice with crisp cucumber, avocado, and nori toppings.
# What You Need:
→ Salmon
01 - 2 skinless salmon fillets (5.3 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Orange Gochujang Glaze
04 - 2 tablespoons gochujang (Korean chili paste)
05 - 2 tablespoons freshly squeezed orange juice
06 - 1 tablespoon soy sauce
07 - 1 tablespoon honey
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon toasted sesame oil
10 - 1 teaspoon grated fresh ginger
11 - 1 garlic clove, minced
→ Bowl Components
12 - 2 cups cooked short-grain white rice (warm)
13 - 1/2 cucumber, thinly sliced
14 - 1 avocado, sliced
15 - 1 sheet roasted nori, cut into strips
16 - 1 tablespoon toasted sesame seeds
17 - 2 tablespoons sliced scallions
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Season both sides of the salmon fillets evenly with salt and black pepper. Arrange on the prepared tray.
03 - In a mixing bowl, whisk together gochujang, orange juice, soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger, and minced garlic until smooth.
04 - Brush half of the glaze over the salmon fillets then bake for 12 to 14 minutes until the salmon flakes easily and is cooked through.
05 - While the salmon is baking, warm the cooked rice and prepare the cucumber slices, avocado, nori strips, sesame seeds, and scallions.
06 - Brush the remaining glaze on the cooked salmon and optionally broil for 1 to 2 minutes to create a sticky glaze finish.
07 - Divide the warm rice between two bowls and top each with a salmon fillet, cucumber, avocado, nori, sesame seeds, and scallions.
08 - Serve immediately for best flavor and texture.
