Gochujang Glazed Salmon Rice Bowl

• 150 g raw salmon fillet — Raw salmon fillet
• 160 g cooked brown rice — Cooked long-grain brown rice
• 100 g small florets — Raw broccoli florets
• 60 g, thinly sliced — Raw carrots
• 18 g gochujang — Gochujang
• 12 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 10 g unseasoned rice vinegar — Unseasoned rice vinegar
• 10 g pure maple syrup — Pure maple syrup
• 6 g raw ginger root, finely grated — Raw ginger root
• 5 g toasted sesame seeds — Toasted sesame seeds

Method

1. 1Mix and divide the glazeWhisk gochujang, soy sauce, vinegar, maple, ginger, and 15 g water until smooth.Look for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Move 15 g to a clean bowl for finishingMove 15 g to a clean bowl for finishing, cover it, and keep it separate from raw-fish utensils.Look for: The glaze is glossy, smooth, and thick enough to coat a spoon.Safety: Separate the clean finishing glaze before any utensil or brush touches raw salmon.
3. 3Steam the vegetablesPut broccoli, carrots, and 30 g water in a wide skillet. Cover over medium-high for 4 minutes.4 minLook for: The steam the vegetables stage is complete and ready for the next action.Safety: Lift the lid away from your face to avoid steam burns.
4. 4Transfer the tender-crisp vegetables to a clean plateTransfer the tender-crisp vegetables to a clean plate and wipe the skillet dry.Look for: The broccoli is bright green and a carrot slice bends but still has bite.
5. 5Cook and glaze the salmonCook salmon in the dry nonstick skillet over medium for 4 minutes. Turn, brush with the non-reserved glaze.4 minLook for: The ingredients are fully prepared and ready for the next action.Safety: Wash hands and sanitize raw-fish surfaces; verify 145°F with a clean thermometer and do not use raw-fish glaze as finishing sauce.
6. 6Continue cooking and glaze the salmonCover, and cook 4 to 6 minutes until 145°F. Uncover and bubble the pan glaze for 30 seconds, then transfer the fully cooked salmon to a clean plate.6 min · 145°FLook for: The salmon flakes at the center, reads 145°F, and has a tacky red glaze.
7. 7Warm the rice and build the bowlAdd all 160 g cooked brown rice and 15 g water to the same skillet over medium-low heat, cover, and warm for 3 minutes until steaming throughout. Add the cooked broccoli and carrots.3 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
8. 8Cover for 1 minute moreCover for 1 minute more, then transfer the hot rice and vegetables to a bowl. Add the salmon, spoon over the clean reserved glaze, and finish with all 5 g sesame seeds.1 minLook for: The rice has no cold clumps, the vegetables are hot but still tender-crisp, and the salmon stays in one moist glazed piece.Safety: Use rice that was cooled promptly, open the lid away from your face, and serve promptly or refrigerate within 2 hours.