Korean Salmon Rice Bowl
Table of Contents
Introduction to Korean Salmon Rice Bowl
The Korean Salmon Rice Bowl is one of my favorite dishes to prepare when I want something healthy yet bursting with flavor. I love this recipe because it combines fresh salmon with a spicy, sweet glaze that brings a vibrant taste to every bite. This bowl is ideal for lunch or dinner, especially on busy days when you need a nutritious and satisfying meal.
What’s great is that this recipe fits well with many diets. Whether you’re following clean eating, low-carb (if you reduce the rice), or just seeking a balanced meal rich in protein and healthy fats, it works perfectly. Also, it’s gluten-friendly if you use gluten-free soy sauce.
If you enjoy wholesome meals packed with flavor, this Korean Salmon Rice Bowl will become a go-to in your kitchen.
Health Benefits of Korean Salmon Rice Bowl
This recipe shines as a healthy choice thanks to its high protein and omega-3 fatty acid content from salmon. Omega-3s support heart health and reduce inflammation. Additionally, the bowl includes rice and cucumbers, providing fiber and essential nutrients.
Because the glaze uses natural ingredients like gochujang and mirin, it adds flavor without excess sugar. Also, the meal is moderate in calories but keeps you full and energized for hours.
This dish aligns well with clean eating habits. It avoids processed ingredients and includes mostly whole foods, making it ideal for anyone wanting to eat healthily without sacrificing taste.
For those interested in more wholesome meals, check out my healthy breakfast recipes and lunch and dinner ideas for inspiration.
Ingredients for Korean Salmon Rice Bowl
For the Salmon:
- 4 (5-ounce) skinless salmon filets, diced into 1-inch chunks
- Olive oil spray
- 1 tablespoon minced ginger
- 2 teaspoons soy sauce
For the Gochujang Glaze:
- 1 tablespoon gochujang (Korean chili paste)
- 2 teaspoons mirin (sweet rice wine)
- 2 teaspoons soy sauce, plus extra for serving
- 2 teaspoons sugar
- ½ teaspoon toasted sesame oil
- 1 small clove garlic, minced
For Serving:
- 3 cups cooked rice (white or brown)
- 4 mini cucumbers, thinly sliced
- Scallions, thinly sliced on an angle
- Black sesame seeds
Alternatives:
- Swap rice with cauliflower rice for a lower-carb option.
- Use tamari instead of soy sauce for a gluten-free version.
- Replace sugar with a natural sweetener like honey or maple syrup.
Step-by-Step Preparation
- Make the glaze: In a small bowl, mix gochujang, mirin, soy sauce, sugar, sesame oil, and minced garlic until smooth.
- Prepare the salmon: Place diced salmon in a large bowl. Add minced ginger and soy sauce. Let it sit for 5 minutes to marinate.
- Cook the salmon:
- Air Fryer Method: Spray the air fryer basket with olive oil. Place salmon evenly. Cook at 400°F for 5 minutes, shaking halfway. Brush glaze on salmon and cook for 1 more minute until cooked through and nicely browned.
- Oven Method: Preheat oven to 425°F. Spread salmon on a sheet pan evenly. Bake for 8 minutes. Brush glaze on salmon and bake 2-3 minutes more until cooked through and glazed.
- Assemble the bowl: Divide cooked rice and cucumber slices evenly into bowls. Top each with glazed salmon, scallions, and black sesame seeds. Serve with extra soy sauce if desired.
Preparation Details
- Prep Time: 10 minutes
- Cooking Time: 8 minutes (oven) or 6 minutes (air fryer)
- Total Time: 18 minutes
- Serving Size: Serves 4 people
Nutritional Information (Per Serving)
- Calories: 431 kcal
- Protein: 33 g
- Carbohydrates: 50 g
- Fat: 10 g
- Saturated Fat: 1.5 g
- Cholesterol: 78 mg
- Sodium: 416 mg
- Fiber: 1 g
- Sugar: 6 g
This balanced nutritional profile supports muscle health and steady energy levels, making it ideal for a clean-eating lifestyle.
Nora’s Tips for the Perfect Korean Salmon Rice Bowl
- For extra crunch, add sliced radishes or shredded carrots to the bowl.
- Prepare the glaze in advance and store it in the fridge for up to a week.
- Use fresh ginger instead of powder for a brighter flavor.
- Avoid overcooking salmon; it should be moist and tender inside.
- To save time, cook rice in a rice cooker or use leftover rice.
- Try pairing this bowl with a light miso soup for a complete meal.
If you enjoy recipes like this, you might also like this healthy recipe collection on EatingWell, where you can find more clean-eating inspiration.cipes like this, you might also like my air fryer chicken bites or my savory oatmeal for a twist on traditional dishes.
Try and Share Your Korean Salmon Rice Bowl
I hope you love making and eating this Korean Salmon Rice Bowl as much as I do. It’s a wonderful recipe that’s both nutritious and satisfying.
Did you try this recipe? I’d love to hear how it turned out in the comments below or see your delicious creation on Instagram! Don’t forget to tag me @HealthyBitesByNora so I can share your photos.
For more wholesome and easy recipes, explore my full collection on Healthy Bites by Nora.
Korean Salmon Rice Bowl
Ingredients
- For the Salmon:
- 4 5-ounce skinless salmon filets, diced into 1-inch chunks
- Olive oil spray
- 1 tablespoon minced ginger
- 2 teaspoons soy sauce
- For the Gochujang Glaze:
- 1 tablespoon gochujang Korean chili paste
- 2 teaspoons mirin sweet rice wine
- 2 teaspoons soy sauce plus extra for serving
- 2 teaspoons sugar
- ½ teaspoon toasted sesame oil
- 1 small clove garlic minced
- For Serving:
- 3 cups cooked rice white or brown
- 4 mini cucumbers thinly sliced
- Scallions thinly sliced on an angle
- Black sesame seeds
- Alternatives:
- Swap rice with cauliflower rice for a lower-carb option.
- Use tamari instead of soy sauce for a gluten-free version.
- Replace sugar with a natural sweetener like honey or maple syrup.
Instructions
- Make the glaze: In a small bowl, mix gochujang, mirin, soy sauce, sugar, sesame oil, and minced garlic until smooth.
- Prepare the salmon: Place diced salmon in a large bowl. Add minced ginger and soy sauce. Let it sit for 5 minutes to marinate.
- Cook the salmon:
- Air Fryer Method: Spray the air fryer basket with olive oil. Place salmon evenly. Cook at 400°F for 5 minutes, shaking halfway. Brush glaze on salmon and cook for 1 more minute until cooked through and nicely browned.
- Oven Method: Preheat oven to 425°F. Spread salmon on a sheet pan evenly. Bake for 8 minutes. Brush glaze on salmon and bake 2-3 minutes more until cooked through and glazed.
- Assemble the bowl: Divide cooked rice and cucumber slices evenly into bowls. Top each with glazed salmon, scallions, and black sesame seeds. Serve with extra soy sauce if desired.
Notes
Nutritional Information (Per Serving)
- Calories: 431 kcal
- Protein: 33 g
- Carbohydrates: 50 g
- Fat: 10 g
- Saturated Fat: 1.5 g
- Cholesterol: 78 mg
- Sodium: 416 mg
- Fiber: 1 g
- Sugar: 6 g
