Ingredients
8 oz salmon, cut into cubes
1 tbsp avocado oil
1 tbsp gochujang paste
1 tbsp maple syrup
2 tbsp white sesame seeds
2 tbsp black sesame seeds
2 tbsp avocado oil (for frying)
Sauce:
1 tbsp gochujang paste
1 tbsp maple syrup
1 tbsp Kewpie mayo
1 tbsp rice vinegar
Directions
Step 1
Prep the Salmon: Cut the salmon into bite-sized cubes.
8 oz salmon, cut into cubes
Step 2
Make the Marinade: In a small bowl, combine gochujang paste, maple syrup, and avocado oil.
1 tbsp avocado oil
1 tbsp gochujang paste
1 tbsp maple syrup
Step 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.
2 tbsp white sesame seeds
2 tbsp black sesame seeds
Step 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.
2 tbsp avocado oil (for frying)
Step 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.
1 tbsp gochujang paste
1 tbsp maple syrup
1 tbsp Kewpie mayo
1 tbsp rice vinegar
Step 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.
