# What You Need:
→ Salmon
01 - 2 salmon fillets, approximately 5.3 oz each, skin removed
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 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
# Directions:
01 - Preheat the oven to 400°F (200°C) 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 baking 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 onto the salmon fillets and bake for 12 to 14 minutes until the salmon is just cooked through and flakes easily.
05 - While salmon bakes, prepare warm rice and prepare cucumber, avocado, nori strips, toasted sesame seeds, and sliced scallions for assembly.
06 - Once cooked, brush salmon with remaining glaze and optionally broil under high heat for 1 to 2 minutes to develop a sticky finish.
07 - Distribute warm rice evenly between two bowls. Top each with a glazed salmon fillet, cucumber slices, avocado, nori strips, toasted sesame seeds, and sliced scallions.
08 - Serve immediately for best flavor and texture.
