1Prepare Salmon: Preheat oven to 200°C (400°F). In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, 1 tsp sesame oil, minced garlic, and grated ginger. Pat salmon fillets dry and place them on a parchment-lined baking sheet. Brush generously with the gochujang glaze.

2Cook Rice: Rinse rice thoroughly until water runs clear. Cook according to package instructions (typically 1 part rice to 2 parts water) in a saucepan or rice cooker. Once cooked, keep covered to steam.

3Roast Salmon: Bake the glazed salmon in the preheated oven for 12-15 minutes, or until cooked through and flakes easily with a fork. For extra crispiness, broil for the last 1-2 minutes, watching carefully to prevent burning.

4Make Avocado Dressing: While salmon cooks, combine avocado, lime juice, Greek yogurt, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor or blender. Blend until smooth and creamy. Add a tablespoon of water if needed to reach desired consistency.

5Prepare Vegetables: Arrange sliced cucumber, radishes, and thawed edamame into separate piles, ready for bowl assembly.

6Assemble Bowls: Divide the cooked rice among four serving bowls. Top each with a roasted salmon fillet. Arrange the prepared vegetables around the salmon. Drizzle generously with the creamy avocado dressing.

7Garnish and Serve: Sprinkle each bowl with thinly sliced scallions and toasted sesame seeds. A dash of extra sesame oil can be added if desired. Serve immediately.