Korean Salmon Rice Bowl

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!

Course: Bowl, Dinner, Lunch, main dish

Cuisine: Asian, Korean

Equipment

• Air Fryer

Ingredients

1. 4 5-ounce skinless salmon filets, diced in 1 inch chunks
2. olive oil spray
3. 1 tablespoon minced ginger
4. 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:

1. 3 cups cooked rice
2. 4 mini cucumbers, sliced
3. scallions, sliced thin on an angle
4. black sesame seeds

Instructions

• Place salmon in a large bowl, add the ginger, soy sauce and let it sit 5 minutes.
• Combine glaze ingredients together in a small bowl.

Air Fryer Method:

• Spray the basket with oil.
• Place salmon in the air fryer basket in an even layer and air fry 400F about 5 minutes, shaking halfway. Brush the glaze on the salmon and cook 1 minute more, until the salmon is cooked through in the center and browned all over.

Oven Method

• Preheat the oven to 425F. Place salmon on a sheet pan in an even layer and bake 8 minutes. Brush the glaze on the salmon and cook 2 to 3 more minute more, until the salmon is cooked through in the center and the glaze is browned all over.

To Serve

• Serve 3/4 cup rice and 1 cucumber in each bowl. Top with salmon, sesame seeds and scallions.
• Serve with more soy sauce, if desired.

Nutrition:

Serving: 1 bowl, Calories: 431 kcal, Carbohydrates: 50 g, Protein: 33 g, Fat: 10 g, Saturated Fat: 1.5 g, Cholesterol: 78 mg, Sodium: 416 mg, Fiber: 1 g, Sugar: 6 g