I can’t get enough of this easy Gochujang Salmon Rice Bowl with a Korean flair. You can have a tasty dinner in less than 30 minutes! Oven or air fryer?
Gochujang Salmon Rice Bowls
eat fish once a week, thus my home is always filled with variations of salmon recipes. I made these gochujang-glazed salmon rice bowls as a change of pace, and they are so good that I had to share. I’m a huge fan of Korean food, and I always have gochujang on hand. It’s a widely used Korean condiment, comparable in popularity to American ketchup. The combination of sweet and spicy flavors goes well with salmon rice bowls. Bake it in the oven or cook it in an air fryer. I serve it as a high-protein, macro-balanced dinner over brown rice with sesame seeds.Serve this low-carb over cauliflower rice if you’d like. Try my Honey-Sriracha Salmon Rice Bowls, Asian Salmon Bowls, and 3-minute Microwave Salmon Rice Bowls for other nutritious salmon rice bowl recipes.
Korean Salmon Rice Bowl Ingredients
- Salmon: Cut 4 salmon fillets into cubes that are one inch in size.
- Marinate salmon with soy sauce and minced ginger.
- Gochujang paste, often known as sauce, is a fiery and somewhat sweet Korean condiment. If it’s not available at your neighborhood grocery store, you can get it on Amazon.
- Asian rice wine known as mirin has less alcohol and more sweetness than sake.
- Soy Sauce: You’ll need more soy sauce for serving as well as enough for the gochujang glaze.
- Sugar: A tiny bit of sugar counteracts the savory, spicy tastes.
- Toasted Sesame Oil: The glaze has a more nuanced flavor with just half a teaspoon of sesame oil.
- Garlic:Finely chop one little clove of garlic.
- Rice: Use the Instant Pot or a stovetop to cook brown rice.
- Vegetables: Slicing four little cucumbers and a few onions counts as vegetables.
- Sprinkle some black sesame seeds over the gochujang salmon bowls.
How to Make Gochujang Salmon Rice Bowls
- Gochujang Glaze: In a small dish, mix together all the glaze ingredients.
- To marinate salmon, coat it with a mixture of soy sauce and ginger, then leave it for five minutes. Because soy sauce is acidic, marinating it for more than 30 minutes may cause the fish to become mushy.
- fish air fried: Shake the fish halfway through the five minutes at 400°F. Spray the air fryer basket with oil. Coat the fish in the glaze and heat for an additional minute.
- Put the Rice Bowls Together: Fill each bowl with a quarter of the rice and cucumbers. Garnish with sesame seeds, scallions, and salmon. Garnish with more soy sauce, if preferred.
Variations
- Protein: Replace the salmon with chicken or shrimp.
- Sauce: Use hoisin sauce instead of gochujang, adding a dash of sriracha for spiciness.
- Rice wine vinegar can be used in place of mirin.
- Gluten-Free: Use coconut aminos or tamari in place of soy sauce.
- Add edamame or avocado to the vegetables.
- Rice: Replace brown rice with white rice or even rice noodles or soba.
Storage
Refrigerated cooked salmon will keep for up to three days. To avoid microwaving fish, keep the rice and salmon in different containers. Just before dining, add the veggies, eat the fish cold, and microwave the rice.
FAQ
Is it necessary to defrost salmon before air-frying it?
Although it’s not strictly necessary, I strongly advise it for the greatest flavor when air-frying fish.
How can salmon be cooked in an air fryer without clinging to the food?
Before frying salmon in the air fryer, be sure you always mist the basket with oil. Make sure the oil spray you use is propellant-free and made entirely of oil. The parchment paper for air fryers that has been trimmed to fit the device can also be used.
In my air fryer, how do I prevent salmon from drying out?
Make cautious not to overcook your salmon to avoid drying it out. It’s always possible to take out a section and chop it if it seems finished before the allotted time.
More Air Fryer Salmon Recipes You’ll Love
Korean Salmon Rice Bowl
Ingredients
- 4 5- ounce skinless salmon filets diced in 1 inch chunks
- olive oil spray
- 1 tablespoon minced ginger
- 2 teaspoons soy sauce
- For the Gochujang Glaze:
- 1 tablespoon gochujang
- 2 teaspoons mirin
- 2 teaspoons soy sauce plus more for serving
- 2 teaspoons sugar
- 1/2 teaspoon toasted sesame oil
- 1 small clove garlic minced
- For serving:
- 3 cups cooked rice
- 4 mini cucumbers sliced
- scallions sliced thin on an angle
- black sesame seeds
Instructions
- In a small dish, mix together glaze ingredients.
- After putting the salmon in a big dish with the ginger and soy sauce, let it sit for five minutes.
- a bowl of salmon