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

Add the salmon fillets, ensuring they're fully coated, and let it marinate for at least 15 minutes while you prepare the rice and vegetables.

Rinse 1 cup of basmati rice under cold water until the water runs clear, about 2-3 minutes. In a medium saucepan, bring 1¾ cups of salted water to a boil. Add the rinsed rice, cover, reduce heat to low, and simmer for 11-13 minutes.

Once the water is absorbed, remove from heat and let it sit covered for an additional 5 minutes until fluffy.

Heat a non-stick frying pan over medium heat. Once hot, place the marinated salmon fillets skin-side down, discarding any excess marinade. Cook for about 3 minutes without moving the salmon.

Carefully flip the fillets and cook for an additional 2-3 minutes, or until they are opaque and flaky.

In a separate pot, bring water to boil and blanch green beans for 2 minutes. Drain and set aside.

In the same pan, heat a tablespoon of sesame oil over medium-high heat. Add the bell peppers, pak choi, drained green beans, red chili, garlic, and reserved marinade.

Stir-fry for 3-4 minutes until the vegetables are tender yet still crisp.

While the vegetables are stir-frying, mash the avocado with a pinch of salt, a dash of black pepper, chili flakes, and lime juice.

To serve, scoop fluffy basmati rice into bowls, layer sticky salmon on top, add stir-fried vegetables, a dollop of mashed avocado, and garnish with spring onions, sesame seeds, and a drizzle of sriracha and light mayo.