Ingredients:

  • 2 cups cooked rice (warm, short-grain white rice)
  • 1 (6 oz) can Canned Salmon, drained very well
  • 2 Tbsp Mayonnaise (preferably Kewpie)
  • 1 Tbsp Gochujang (Korean Hot Pepper Paste)
  • 1 tsp Rice Vinegar
  • 1 tsp Soy Sauce (Low Sodium)
  • ½ tsp Toasted Sesame Oil
  • ½ tsp Maple syrup or honey
  • 2 Tbsp Spring Onions, thinly sliced
  • ¼ cup Cucumber, diced finely
  • 2 sheets Nori (Roasted seaweed, cut into thin strips)
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. Prepare the Salmon: Open the canned salmon and drain off all excess liquid. Transfer the salmon to the mixing bowl. Use a fork to gently flake the salmon into medium pieces—don’t mash it completely.
  2. Chop Garnishes: Thinly slice the spring onions and dice the cucumber. Cut the nori sheets into thin strips using kitchen scissors.
  3. Prepare Rice: If using leftover rice, heat it gently until warm. Divide the rice evenly between the two serving bowls.
  4. Combine Wet Ingredients: In a small cup, whisk together the mayonnaise, Gochujang, rice vinegar, soy sauce, toasted sesame oil, and maple syrup (or honey) until a smooth, thick sauce forms.
  5. Coat the Salmon: Pour the spicy dressing over the flaked salmon. Fold gently with a spatula or spoon until the salmon is fully coated and creamy, being careful not to overmix.
  6. Mound the Salmon: Place the spicy salmon mixture directly onto the warm rice in each bowl.
  7. Garnish: Arrange the diced cucumber and sliced spring onions over and around the salmon.
  8. Finish and Serve: Sprinkle generously with toasted sesame seeds and the nori strips. Serve immediately with chopsticks or a fork.