Korean Salmon Rice Bowl
This Korean Salmon Rice Bowl is a perfect example of how healthy meals can also be exciting and flavorful. Give it a try, and enjoy every bite!
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