# Components:
→ Salmon
01 - 2 salmon fillets (about 5.3 oz each), skin removed
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 Assembly
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
# Method:
01 - Set oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - Season both sides of salmon fillets with salt and black pepper, then place on the prepared tray.
03 - Whisk gochujang, orange juice, soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until smooth.
04 - Brush half of the glaze evenly over salmon fillets. Bake for 12 to 14 minutes until salmon is cooked through and flakes easily.
05 - While salmon bakes, warm cooked short-grain rice and prepare cucumber, avocado, nori, sesame seeds, and scallions.
06 - Brush remaining glaze over salmon and broil for 1 to 2 minutes to achieve a sticky finish, if desired.
07 - Divide warm rice between two bowls. Top each with a glazed salmon fillet, sliced cucumber, avocado, nori strips, toasted sesame seeds, and scallions.
08 - Serve immediately while warm and enjoy.
