Korean Salmon Rice Bowl
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?
Yield: 4
Materials
- 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