Spicy Salmon Rice Bowls
Spicy Salmon Rice Bowls are made with gochujang-marinated salmon, sticky rice, cucumber, and kimchi.
Ingredients
For the Spicy Salmon
- 2 tablespoons gochujang
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 small garlic clove crushed
- 1 teaspoon fresh ginger minced
- 2 large salmon fillets skin removed and cut into cubes
For the Bowls
- 250 g microwave sticky rice
- ½ tablespoon vegetable oil
- ⅓ cucumber peeled and diced
- 100 g kimchi roughly chopped
Optional Garnish
- Toasted sesame seeds
Instructions
Prepare the Marinade
- In a shallow bowl, whisk together the gochujang, rice vinegar, soy sauce, garlic, and ginger until smooth.
- Add the salmon cubes.
- Toss gently until evenly coated.
Cook the Rice
- Prepare the sticky rice according to package instructions.
- Keep warm while cooking the salmon.
Cook the Salmon
- Heat the vegetable oil in a large non-stick skillet over high heat.
- Once the oil is hot, add the salmon cubes in a single layer.
- Cook for about 1 minute.
- Carefully turn the salmon pieces using tongs.
- Pour any remaining marinade into the skillet.
- Stir gently and cook for another 2–3 minutes until the salmon is just cooked through.
- Remove from heat immediately to prevent overcooking.
Assemble the Bowls
- Divide the rice between serving bowls.
- Top with the spicy salmon.
- Add diced cucumber and chopped kimchi.
- Spoon any extra sauce from the skillet over the salmon.
- Sprinkle with toasted sesame seeds if desired.
- Serve immediately.
Notes
- Serve with steamed edamame for extra protein.
- Substitute cauliflower rice for a lower-carb option.
- Kimchi adds authentic flavor and probiotics.
- Great for healthy lunch meal prep.