# Components:
→ 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 fresh 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
# Directions:
01 - Preheat the oven to 400°F and line a baking tray with parchment paper.
02 - Season both sides of each salmon fillet with salt and black pepper, then place them on the prepared baking tray.
03 - In a mixing bowl, whisk together gochujang, fresh orange juice, soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger, and minced garlic until smooth.
04 - Brush half of the glaze evenly over the salmon fillets and bake for 12 to 14 minutes, until the salmon is just cooked through and flakes easily.
05 - While the salmon bakes, prepare the warm short-grain rice and slice the cucumber and avocado. Cut the nori into strips and slice scallions.
06 - Brush the remaining glaze over the cooked salmon and broil for 1 to 2 minutes to create a sticky finish, if desired.
07 - Divide warm rice between two bowls and top each with a salmon fillet, cucumber slices, avocado, nori strips, toasted sesame seeds, and sliced scallions.
08 - Serve immediately for best freshness and flavor.
