• Step 1: In a large skillet, heat the olive oil over medium-high heat. Add the cubed salmon and sear on all sides until a golden-brown crust forms, about 2-3 minutes per side. Remove the salmon from the skillet and set aside.
• Step 2: In the same skillet, add the minced garlic and grated ginger. Sauté for 1 minute, or until fragrant.
• Step 3: Add the chilled cooked rice to the skillet and stir to combine with the garlic and ginger. Cook for 3-4 minutes, stirring occasionally, until the rice begins to crisp up.
• Step 4: Reduce the heat to low and stir in the gochujang, soy sauce, and sesame oil. Gently fold in the seared salmon cubes, taking care not to break them apart.
• Step 5: Remove from heat and garnish with sliced green onions and toasted sesame seeds.