Gochujang-Glazed Salmon

• 150 g Short-grain rice
• 300 ml Water
• 2 pieces Salmon fillet, skin on or off
• 2 tbsp Gochujang
• 1 ½ tbsp Soy sauce
• 1 tbsp Honey
• 1 tsp Toasted sesame oil
• 2 cloves Garlic
• 1 medium Cucumber
• 1 ½ tbsp Rice vinegar
• 1 pinch Fine sea salt
• 2 tsp Roasted sesame seeds

1. Heat the oven to 220°C (430°F). Rinse the rice in cold water until the water runs mostly clear, then add it to a saucepan with the water and a pinch of fine sea salt.
2. Bring the rice to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, still covered, for 5 minutes to finish steaming.
3. Meanwhile, in a mixing bowl, stir together the gochujang, soy sauce, honey, toasted sesame oil and finely grated garlic. Put the salmon on a baking tray and brush generously with most of the glaze, reserving a little for finishing.
4. Bake the salmon for 8 to 10 minutes, until just cooked through and the glaze is glossy and slightly sticky. If you like, brush with the reserved glaze for the last 1 minute of baking.
5. Thinly slice the cucumber and toss with the rice vinegar and a pinch of fine sea salt. Serve the salmon with the steamed rice and cucumber, then sprinkle over the roasted sesame seeds.

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