Gochujang Salmon Rice Bowl
This gochujang salmon rice bowl is as delicious as it is quick and easy to make. The salmon is undoubtedly the star of the show. It gets cut into chunks, tossed in a simple 3-ingredient gochujang marinade and air fried for just 4 minutes. The vegetable component is just as easy to make. Simply boil and drain your chosen frozen vegetables, then toss them with toasted sesame seeds and oil. Serve with rice and your favourite toppings for a tasty, nutritious meal.
- Prep Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 1x
Ingredients
Scale
- 2 salmon fillets
- 1 tbsp gochujang
- 1 tbsp light soy sauce
- 1 tbsp honey
- 100g frozen vegetables (I used green beans and edamame)
- 1 tbsp toasted sesame seeds, or more (to taste)
- ½ tbsp toasted sesame oil, or more (to taste)
- cooked sushi rice, to serve
For the gochujang mayo:
- 50g kewpie mayo
- 2 tbsp water or kimchi brine
- 1 tsp gochujang
To serve (bowl addition ideas):
- kimchi
- toasted nori / crispy seaweed
- crispy onions
- avocado
- cucumber slices
- fried or boiled egg
Instructions
- Line the air fryer basket with foil and preheat to 200℃.
- Slice the salmon into big chunks.
- In a medium mixing bowl, mix the gochujang, light soy sauce and honey until well-combined, then add the salmon chunks and toss well to coat. Air fry for 4 minutes.
- Meanwhile, cook the frozen vegetables according to the package instructions, then drain and transfer back to the saucepan (saves washing up another bowl!).
- Add the toasted sesame seeds and toasted sesame oil, season with salt and toss to coat.
- To serve, add rice to each bowl, then add the salmon and sesame veg. Get creative with your additions: I went with kimchi and toasted nori, but you could also add crispy onions, pickled veg, a fried egg – the possibilities are endless.
- If making the gochujang mayo, simply mix the ingredients until well-combined and serve alongside your bowls.
Find it online: https://zenaskitchen.com/gochujang-salmon-rice-bowl/