Korean Salmon Rice Bowl
I'm obsessed with this quick Korean-inspired Gochujang Salmon Rice Bowl. It’s a flavorful meal in under 30-minutes! Air fryer or oven!
Foto: SkinnytasteIngredients
- 4 5 -ounce skinless salmon filets (diced in 1 inch chunks)
- olive oil spray
- 1 tablespoon minced ginger
- 2 teaspoons soy sauce
- 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)
- 3 cups cooked rice
- 4 mini cucumbers (sliced)
- scallions (sliced thin on an angle)
- black sesame seeds
Steps
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.
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.
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.
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.
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