Salmon Sushi Bowls

0 Turn on the oven’s broiler and place a rack about 8-inches from the heat source. Line a rimmed baking sheet with foil. 
1 If the cucumber peels are thick, you can peel them first. Chop the cucumbers into bite-sized pieces. Stir in the rice vinegar, cooking oil, ½ teaspoon salt, and sugar. Set aside to marinate at room temperature.
2 Whisk together the mayonnaise and Gochujang sauce until even. Set 3 tablespoons of this Gochujang mayo aside to use as a glaze for the salmon. To the remaining mayo whisk in the Greek yogurt (you’ll serve this on top of the finished bowls). 
3 Set the salmon skin-side down on the foil-lined baking sheet. Brush the top of it with the 3 tablespoons of Gochujang mayo. Discard the Gochujang mayo. Season the top of the fish with ½ teaspoon salt and a few cracks of black pepper. Broil the salmon until it is opaque, flakes easily with a fork, and registers 125°F in the thickest part, 6 to 8 minutes. (Note: The salmon itself won’t burn, but any Gochujang mayo that drips off and onto the foil might, so be sure to turn on the oven fan in case things get smoky.)
4 Divide the cooked rice between serving bowls. Top each portion with cucumbers, salmon, green onions, and furikake (or sesame seeds). Drizzle with the reserved creamy Gochujang yogurt sauce. Serve with seaweed snacks on the side. I like to build a bite by combining a bit of all of the ingredients on a seaweed snack - it’s like a mini sushi handroll!