Spicy Salmon Rice Bowls
Spicy Salmon Rice Bowls are quick and flavorful.
Ingredients
- 2 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tsp soy sauce
- 1 small garlic clove crushed
- 1 tsp fresh ginger minced
- 2 large salmon fillets skin removed and cubed
- 2 pouches microwave sticky rice
- 1/2 tbsp vegetable oil
- 1/3 cucumber chopped
- 100 g kimchi chopped
- Toasted sesame seeds optional
Instructions
- In a bowl, whisk together gochujang, rice vinegar, soy sauce, garlic, and ginger until smooth.
- Add salmon cubes and toss to coat evenly in the sauce.
- Heat the rice according to package instructions and set aside.
- Heat oil in a non-stick pan over high heat.
- Add salmon pieces and cook quickly, turning to sear all sides.
- Pour remaining sauce into the pan and stir briefly.
- Cook until salmon is just done and tender.
- Assemble bowls with rice, salmon, cucumber, and kimchi.
- Sprinkle with sesame seeds if desired. These Spicy Salmon Rice Bowls are best served warm.
Notes
- Substitute salmon with tofu for a vegetarian version
- Add shredded carrots or edamame for extra texture
- Use brown rice for a healthier option