Gochujang-Glazed Salmon Rice Bowl

Ingredients

• 2 fillets (~300 g) skin-on salmon fillets
• 2 cups cooked short-grain white rice
• 2 tbsp gochujang
• 1 tbsp honey
• 1 tbsp soy sauce
• 2 tsp toasted sesame oil
• 2 tbsp rice vinegar
• 1 small cucumber, thinly sliced
• 2 stalks scallions, sliced
• 1 tsp toasted sesame seeds
• 1 tsp neutral oil
• 1 pinch salt

Instructions

1. Make the quick pickle first: toss the cucumber slices with the rice vinegar and a pinch of salt in a small bowl. Leave to pickle while you cook — they'll soften and turn glassy in about 10 minutes.
2. Stir the gochujang, honey, and soy sauce together in a small bowl until smooth and glossy; it should ribbon off the spoon.
3. Pat the salmon very dry (dry fish sears, wet fish steams). Heat the neutral oil in a nonstick skillet over medium-high until it shimmers. Lay the fillets skin-side down and press gently for 10 seconds so they don't curl, then cook undisturbed 4-5 minutes until the skin is crisp and releases easily from the pan.
4. Flip the fillets, lower the heat to medium, and cook 2 minutes more. Spoon the gochujang glaze over the top and let it bubble and lacquer for about 1 minute, until sticky and deep red — watch closely, the honey can scorch fast.
5. Divide the warm rice between two bowls. Top each with a glazed salmon fillet and a mound of the pickled cucumber, then scatter over the scallions.
6. Drizzle everything with the toasted sesame oil, scatter the sesame seeds, and serve right away while the salmon skin is still crisp.

Nutrition (per serving)

Calories

705

Protein

38 g

Fat

26 g

Carbs

62 g