Korean Salmon Rice Bowl
Entree, Fish
Ingredients
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
Directions
Combine glaze ingredients together in a small bowl.
Place salmon in a large bowl, add the ginger, soy sauce and let it sit 5 minutes.
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
6 Cals: 431 Protein: 33 Carbs: 50 Fats: 10
Fiber: 1 21 mins
Fiber: 1
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