In a large bowl, whisk together dark soy sauce, light soy sauce, rice wine vinegar, honey, sesame oil, gochujang paste, garlic puree, ginger puree, Korean red pepper flakes, and lime juice until smooth.

Add the salmon fillets, ensuring they are fully coated and set aside to marinate for at least 15 minutes.

While the salmon marinates, rinse 1 cup of basmati rice under cold water until the water runs clear. In a pot, bring water to a boil, adding a pinch of salt. Pour in the rinsed rice and water so it sits approximately 1 cm above the rice level. Cover and reduce the heat to medium-low, cooking for 11-13 minutes until all the water is absorbed.

Fluff the rice with a fork after cooking.

Heat a large frying pan over medium heat. Once hot, place the marinated salmon fillets skin-side down in the pan. Sear for about 3 minutes until the skin is crispy.

Carefully flip the salmon and continue cooking for another 6 minutes, basting occasionally with the marinade.

In a separate pot, bring water to a boil and blanch the green beans for about 2 minutes, then drain.

In the same frying pan used for the salmon, add a splash of sesame oil, then toss in the drained green beans, pak choi, bell peppers, and red chili. Stir-fry for 3-4 minutes, adding any remaining marinade for flavor.

While the salmon and vegetables are cooking, halve an avocado, remove the pit, and scoop the flesh into a small bowl. Add lime juice, a pinch of salt, and a sprinkle of chili flakes, mashing until creamy but still slightly chunky.

To assemble the bowls, start by dividing the fluffy basmati rice among serving bowls. Top each portion with the sticky salmon fillets and vibrant stir-fried vegetables. Add a dollop of the mashed avocado and garnish with sliced spring onions, black sesame seeds, and drizzle with sriracha and light mayo.