Ingredients:

  • 1.5 lb salmon fillets
  • 1 tbsp neutral oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 2 cups sushi rice
  • 3 cups water
  • 1 tbsp rice vinegar
  • 1 medium English cucumber
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 cup mayonnaise
  • 1 tbsp sriracha
  • 1 tsp lime juice
  • 1 avocado
  • 2 stalks green onion
  • 1 tsp toasted sesame seeds

Instructions:

  1. Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions. Once cooked, fold in 1 tablespoon of rice vinegar.
  2. Dice the English cucumber and toss with 2 tablespoons rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt. Let sit while preparing the salmon.
  3. Pat salmon fillets dry with paper towels. Season with salt and pepper.
  4. Heat neutral oil in a skillet over medium-high heat. Sear salmon undisturbed for 3-4 minutes per side until a crust forms.
  5. Whisk gochujang, soy sauce, honey, and sesame oil together. Lower heat to medium, pour glaze over the salmon, and spoon over the fish for 1-2 minutes until sticky and glossy.
  6. Mix mayonnaise, sriracha, and lime juice in a small bowl to create the spicy mayo.
  7. Divide cooked rice among four bowls. Top with glazed salmon, pickled cucumbers, and sliced avocado. Drizzle with spicy mayo and garnish with sliced green onion and sesame seeds.