Gochujang Salmon Poke Bowl

Meanwhile, peel and grate the garlic (or use a garlic press).

Pop a deep saucepan (with a tight-fitting lid) on medium heat with the oil (see pantry for amount). When hot, add the garlic and stir-fry for 1 min.

Stir in the rice until coated, 1 min. Add 1/4 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

In the meantime, lay the salmon fillets, skin-side down, onto another lined medium baking tray. Season with salt and pepper. 

Pop the salmon onto the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

While everything's in the oven, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a medium bowl, combine the sambal paste, rice vinegar and sugar for the dressing (see pantry for amount). Season with salt and pepper. 

Add the cucumber into the dressing and mix together. Set aside. 

A few mins before everything's ready, pop a small saucepan on medium heat.

Add the gochujang paste, honey and butter for the sauce (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Stir vigorously until the butter has melted and the sauce is piping hot, 1-2 mins. Remove from the heat.