Gochujang Glazed Salmon Bow

Preheat the oven to 400°F. Line a baking sheet or baking dish with parchment paper. In a small bowl, whisk together the gochujang, soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger until smooth.

Pat the salmon fillets dry with paper towels. Brush the gochujang glaze generously over each fillet, coating the tops evenly. Let the salmon sit for about 5 minutes while the oven finishes preheating.

Place the salmon on the prepared baking sheet. Bake for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F. For extra caramelization, broil for 1–2 minutes at the end of cooking.

Divide the warm rice among four serving bowls. Top each bowl with baked salmon, cucumber, shredded carrots, avocado, and green onions. Sprinkle with toasted sesame seeds and add kimchi or extra gochujang if desired. Serve immediately