Step by step
Directions
Cook the rice
Heat the oven to 425°F with racks in the upper and lower thirds. Cook all the rice with the amount of water specified on its package, without adding salt. Allow for the package cooking and resting times, usually 20–25 minutes total; prepare the toppings while it cooks.
Roast the broccoli
Toss all the broccoli with the 1 tablespoon avocado oil and ¼ teaspoon salt. Spread on a rimmed sheet pan and roast for 15–20 minutes, turning halfway through, until tender and lightly browned.
Mix the sauce
Whisk all the gochujang, soy sauce and lime juice with the 2 tablespoons sauce water. Divide this mixture equally between two small bowls. Set one bowl aside for serving before handling the raw salmon.
Glaze the salmon
Place all four salmon portions skin-side down if the skin is attached on a separate foil-lined sheet pan. Sprinkle evenly with the remaining ¼ teaspoon salt. Brush with all the sauce from the bowl designated for cooking; keep the reserved serving sauce and its utensils separate.
Roast the salmon
After the broccoli has roasted for about 5 minutes, put the salmon on the other rack. Roast for 10–14 minutes, until a thermometer in the thickest part reads 145°F. Thicker portions may need longer; remove the broccoli separately when it is ready.
Build the bowls
Divide all the cooked rice and broccoli among four bowls. Add one salmon portion and half an avocado to each bowl.
Finish
Using a clean spoon, divide all the reserved serving sauce among the four bowls and serve warm.
