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Korean Salmon Rice Bowl
A flavorful bowl featuring gochujang-glazed salmon served over rice with a variety of fresh vegetables.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
4
Ingredients
- 4 salmon fillets (6 ounces each)
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 cups cooked white or brown rice
- 1 cup cucumber, sliced
- 1 cup shredded carrots
- 1/2 cup kimchi
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Notes
Adjust the amount of gochujang to control the spice level. For a gluten-free version, use tamari instead of soy sauce.
Instructions
- 1
Preheat oven to 400°F (200°C) or set air fryer to 400°F (200°C).
- 2
In a small bowl, mix gochujang, soy sauce, honey, and sesame oil.
- 3
Brush the mixture over the salmon fillets.
- 4
Bake or air fry salmon for 10 minutes, until cooked through.
- 5
Divide cooked rice among four bowls. Top with salmon, cucumber, carrots, kimchi, green onions, and sesame seeds.
- 6
Serve immediately.