Preparation Steps

• Rinse the jasmine rice until water runs clear. Combine rice and 1 1/2 cups water in a small saucepan, bring to a low boil, then reduce heat to low and simmer, covered, for 12–14 minutes until water is absorbed. Remove from heat, fluff with a fork, stir in 1 teaspoon toasted sesame oil and 1 tablespoon sliced scallions, then cover and keep warm.
• Whisk together gochujang, soy sauce, honey, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, grated ginger, minced garlic and lime zest in a bowl until smooth. Reserve 2 tablespoons of the glaze for serving and set aside.
• Pat the salmon dry and place skin-side down on a plate. Spoon about half of the remaining glaze over the flesh side and let it sit at room temperature for 10–15 minutes to hydrate and lightly marinate.
• While the salmon rests, make quick pickles: toss cucumber slices with rice vinegar, sugar and 1/4 teaspoon salt in a shallow bowl. Let sit at room temperature for at least 10 minutes, tossing once; chill briefly if you prefer them cold.
• Preheat the air fryer to 400°F (200°C) for 3 minutes. Spray or brush the basket lightly with oil to prevent sticking. Place salmon fillets skin-side down in a single layer without crowding.
• Air fry the salmon at 400°F for 8 minutes. After 8 minutes, quickly brush the tops with the remaining glaze, then continue to cook 2–3 minutes more until the salmon flakes easily with a fork and the glaze is tacky. Total cook time will be about 10–11 minutes depending on thickness.
• Transfer salmon to a plate and let rest 3 minutes. While it rests, drain any excess liquid from the quick-pickled cucumbers and toss with a pinch of the remaining salt and the toasted sesame seeds.
• Assemble bowls: divide the sesame rice among 4 bowls, top each with a salmon fillet (flaked if desired), a spoonful of pickled cucumbers, a drizzle of the reserved glaze, sliced scallions and extra sesame seeds. Serve with lime wedges on the side.