Korean-Inspired Salmon Rice Bowl – Skinnytaste

I’m obsessed with this quick Korean-inspired Gochujang Salmon Rice Bowl. It’s a flavorful meal in under 30-minutes! Air fryer or oven!

Gochujang Salmon Rice Bowls

I eat salmon every week, so I have tons of salmon recipes on repeat in my house. To switch things up I came up with these gochujang glazed salmon rice bowls that are so delicious I had to share. I love Korean cuisine and always keep gochujang in my refrigerator. It’s a popular Korean condiment, as popular as ketchup is to Americans. The flavor is sweet and spicy, which works perfect on salmon rice bowls. Make it in the air fryer or bake it in the oven. I serve it over brown rice with sesame seeds for a high-protein, macro-balanced meal. If you want to make this low-carb, serve it over cauliflower rice. For more healthy salmon rice bowl recipes, try my Honey-Sriracha Salmon Rice Bowls, Asian Salmon Bowls, and 3-minute Microwave Salmon Rice Bowls.

Korean Salmon Rice Bowl Ingredients

• Salmon: Dice four salmon fillets into one-inch cubes.
• Salmon Marinade: Minced ginger, soy sauce
• Gochujang Paste or sauce is a Korean condiment that’s spicy and a little sweet. You should be able to find it at your local supermarket, but if not, you can purchase it from Amazon.
• Mirin is an Asian rice wine with more sugar and less alcohol than sake.
• Soy Sauce: You’ll need more soy sauce for the gochujang glaze, plus extra for serving.
• Sugar: A little sugar balances out the spicy, savory flavors.
• Toasted Sesame Oil: Just half a teaspoon of sesame oil gives the glaze a more complex flavor.
• Garlic: Mince one small clove.
• Rice: Cook brown rice on the stove or in the Instant Pot.
• Vegetables: Slice four mini cucumbers and a few scallions.
• Black Sesame Seeds to sprinkle on top of the gochujang salmon bowls

How to Make Gochujang Salmon Rice Bowls

1. Gochujang Glaze: Combine all the glaze ingredients in a small bowl.
2. Marinate the Salmon: Pour the soy sauce and ginger on the fish and let it sit for five minutes. You can marinate it for up to 30 minutes, but any longer may make the fish mushy since soy sauce is acidic.
3. Air Fry Salmon: Spray the air fryer basket with oil and air fry the salmon for five minutes at 400°F, shaking halfway. Brush the glaze over the fish and cook one more minute.
4. Assemble the Rice Bowls: Put a quarter of the rice and cucumbers in each bowl. Top with salmon, sesame seeds, and scallions, and serve with more soy sauce if desired.

Variations

• Protein: Sub chicken or shrimp for salmon.
• Sauce: Swap gochujang for hoisin sauce with a little sriracha for heat.
• Mirin: Substitute rice wine vinegar for mirin.
• Gluten-Free: Replace soy sauce with tamari or coconut aminos.
• Vegetables: Add avocado or edamame.
• Rice: Switch out brown rice with white rice or even noodles, like soba or rice noodles.

Storage

Cooked salmon will keep for up to three days in the refrigerator. If you don’t want to microwave fish, store the rice and salmon in separate containers. Microwave the rice, eat the fish cold, and add the vegetables right before eating.

FAQ

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