Ingredients
s
8 oz salmon, cut into cubes
a
1 tbsp avocado oil
g
1 tbsp gochujang paste
m
1 tbsp maple syrup
w
2 tbsp white sesame seeds
b
2 tbsp black sesame seeds
a
2 tbsp avocado oil (for frying)
S
Sauce:
g
1 tbsp gochujang paste
m
1 tbsp maple syrup
K
1 tbsp Kewpie mayo
r
1 tbsp rice vinegar
Directions
1
Prep the Salmon: Cut the salmon into bite-sized cubes.
s
8 oz salmon, cut into cubes
2
Make the Marinade: In a small bowl, combine gochujang paste, maple syrup, and avocado oil.
a
1 tbsp avocado oil
g
1 tbsp gochujang paste
m
1 tbsp maple syrup
3
Coat with Sesame Seeds: On a plate, mix the white and black sesame seeds. Dip each salmon cube into the gochujang mixture, ensuring it’s well-coated. Then, press the cubes into the sesame seed mixture to form a crust.
w
2 tbsp white sesame seeds
b
2 tbsp black sesame seeds
4
Fry the Salmon: Heat 2 tbsp of avocado oil in a skillet over medium heat. Add the sesame-crusted salmon cubes, making sure not to overcrowd the pan. Cook for about 4 minutes on each side, or until golden and crispy.
a
2 tbsp avocado oil (for frying)
5
Make the Sauce: While the salmon cooks, whisk together gochujang paste, maple syrup, Kewpie mayo, and rice vinegar to make a smooth, tangy sauce.
g
1 tbsp gochujang paste
m
1 tbsp maple syrup
K
1 tbsp Kewpie mayo
r
1 tbsp rice vinegar
6
Assemble the Bowl: Serve the crispy salmon over a bed of rice. Drizzle the gochujang sauce over the salmon and add a side of cucumber salad for a refreshing crunch.
