Fresh salmon and tuna over rice with mixed greens and a sweet-spicy vinegar dressing.
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Prepare the sweet-spicy dressing by whisking together the gochujang, rice vinegar, honey, sesame oil, and minced garlic in a small bowl until smooth.
Pat the salmon and tuna dry with paper towels and cut them into 1/2-inch uniform cubes.
Divide the warm steamed rice into four deep serving bowls.
Arrange a generous layer of mixed spring greens and julienned cucumbers over the rice in each bowl.
Place the cubed salmon and tuna prominently in the center of the greens.
Drizzle the prepared spicy vinegar dressing over the fish and vegetables according to your spice preference.
Garnish each bowl with toasted sesame seeds and shredded nori for extra texture and umami.
Serve immediately and toss everything together thoroughly with a spoon before eating.
