In a mixing bowl, combine the minced ginger, soy sauce, gochujang, mirin, additional soy sauce, sugar, toasted sesame oil, and minced garlic. Stir until well combined. Add the diced salmon to the marinade, gently tossing to coat each piece. Allow it to marinate for at least 15 minutes for the flavors to meld.
Heat a large skillet over medium-high heat and spray it with olive oil. Once hot, add the marinated salmon chunks, making sure to leave space between them. Sear the salmon for about 3-4 minutes on one side until it develops a nice crust, then gently flip and cook for an additional 2-3 minutes until cooked through and flaky. Remove from heat.
In a serving bowl, layer the cooked rice as the base. Top with the cooked salmon, followed by the sliced cucumbers and scallions. Drizzle a little extra soy sauce over the top to enhance the flavor.
Sprinkle black sesame seeds over the bowl for a beautiful finish. Serve immediately, or let it cool slightly for a refreshing option.
