1Prepare the Glaze: In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using). Set aside half of the glaze for serving.

2Cook the Rice: Rinse jasmine rice thoroughly. In a medium saucepan, combine rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Let stand covered for 5 minutes, then fluff with a fork.

3Sear the Salmon: Pat salmon fillets dry. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear salmon skin-side down (if skin on) for 3-4 minutes until crispy. Flip the salmon.

4Glaze and Finish Salmon: Brush the tops of the salmon fillets generously with the prepared gochujang glaze. Transfer the skillet to a preheated oven at 200°C (400°F) and bake for 8-12 minutes, or until salmon is cooked through and flakes easily.

5Make the Relish: While the salmon bakes, in a medium bowl, gently combine diced avocado, finely diced red onion, chopped cilantro, and lime juice. Season lightly with salt and pepper to taste.

6Assemble Bowls: Divide cooked jasmine rice among serving bowls. Top each with a glazed salmon fillet. Spoon a generous amount of lime-avocado relish next to the salmon. Drizzle with the reserved gochujang glaze and garnish with toasted sesame seeds.