Crispy salmon bites lacquered in a sweet-spicy gochujang glaze, served over coconut-lime rice with quick-pickled cucumbers. Big flavor, weeknight fast.
1Make the coconut rice: combine the rice, coconut milk, water, and a pinch of salt in a saucepan. Bring to a boil, then cover, reduce heat to low, and cook 15 minutes. Remove from heat, let stand 5 minutes, then fluff with the lime juice.
2Quick-pickle the cucumbers: toss the cucumber slices with the rice vinegar (add an extra splash beyond what's listed), sugar, and a pinch of salt. Set aside to soften while everything else cooks.
3Crisp the salmon: pat the salmon cubes dry, then toss with the salt, pepper, and cornstarch until lightly coated. Heat the oil in a large nonstick or cast-iron skillet over medium-high heat. Sear the salmon in a single layer, turning, until golden and crisp on all sides, about 5–6 minutes. Transfer to a plate.
4Make the glaze: in the same skillet over medium heat, whisk together the gochujang, honey, soy sauce, rice vinegar, garlic, and ginger. Simmer 1–2 minutes until slightly thickened and glossy.
5Lacquer the salmon: return the salmon to the skillet and toss gently in the glaze for 30–60 seconds until every piece is coated.
6Assemble: divide the coconut rice among 4 bowls. Top with the glazed salmon and a spoonful of pickled cucumbers with some of their brine.
7Finish: scatter the green onions and sesame seeds over each bowl. Serve hot, spooning any extra glaze from the skillet over the top.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.