# What You Need:
→ Salmon
01 - 2 salmon fillets, skin removed (approximately 5 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 freshly grated 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 tablespoon toasted sesame seeds
17 - 2 tablespoons sliced scallions
# How To Make It:
01 - Set oven to 400°F and line a baking tray with parchment paper.
02 - Sprinkle both sides of the salmon fillets evenly with salt and black pepper. Arrange on the prepared baking tray.
03 - Combine gochujang, orange juice, soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic in a bowl and whisk until uniform.
04 - Brush half of the glaze over the salmon fillets. Bake for 12 to 14 minutes until the salmon is opaque and flakes easily with a fork.
05 - While salmon bakes, ensure rice is warm and slice cucumber, avocado, and nori. Prepare sesame seeds and scallions for topping.
06 - Brush remaining glaze onto cooked salmon. Optionally, broil for 1 to 2 minutes to achieve a sticky caramelized finish.
07 - Divide warm rice between two bowls. Top each with a glazed salmon fillet, cucumber slices, avocado, nori strips, toasted sesame seeds, and scallions.
08 - Serve immediately for optimal freshness and texture.
