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Ingredients

Olive oil for cooking

1 lb salmon cut into cubes

1 1/2 tbsp Gochujang

1 tbsp soy sauce

1 tbsp rice wine vinegar

1/2 tbsp sesame oil

Juice of 1 lemon

3/4 tbsp honey

3/4 tbsp corn starch

1/4 c water

For topping sauce

1 tbsp kewpie mayo or regular mayo mixed with 1 tsp sriracha

Green onions for garnish

Steamed rice

Directions

Additional topping such as sliced carrots, avocado, edamame, or cucumber Mix all your sauce ingredients and set aside. Steam your rice and prepare the other toppings you want to include as this recipe goes quickly. Cook salmon in a well oiled pan on medium high heat for a couple minutes per side until they are golden. Mix, then pour the sauce over the salmon and toss or ladle the sauce over the salmon so it is coated and all sides. Cook quickly on high until sauce has thickened then remove from heat and serve on top of rice. Mix kewpie mayo and sriracha and drizzle on top if desired. Enjoy!