Spicy Salmon Rice Bowls with Gochujang
Spicy Salmon Rice Bowls feature tender salmon coated in gochujang sauce.Serve the salmon over warm sticky rice with cucumber and kimchi.This spicy, savory rice bowl takes about 20 minutes to prepare.
Ingredients
- 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 ¾-inch (2 cm) cubes
- 1 250 g pouch microwave sticky rice
- ½ tablespoon vegetable oil
- ⅓ cucumber peeled and cut into ½-inch (1 cm) cubes
- 100 g 3½ oz halal-friendly kimchi, roughly chopped
- Toasted sesame seeds for serving, optional
Instructions
- Add the gochujang, rice vinegar, soy sauce, crushed garlic, and minced ginger to a shallow dish. Whisk until combined into a smooth sauce.
- Add the salmon cubes and gently toss until thoroughly coated in the gochujang mixture.
- Prepare the sticky rice according to the package directions. Keep it warm while you cook the salmon.
- Heat the vegetable oil in a non-stick frying pan over high heat.
- Once the oil is hot and shimmering, carefully add the marinated salmon pieces.
- Turn the salmon bites shortly after adding them to the pan so they cook evenly without burning the sauce.
- Pour the remaining gochujang mixture from the dish into the pan. Gently stir and cook until the salmon is just cooked through.
- Divide the warm sticky rice between serving bowls.
- Arrange the spicy salmon, cucumber, and chopped kimchi over the rice.
- Spoon any remaining sauce from the pan over your Spicy Salmon Rice Bowls and finish with toasted sesame seeds, if desired.
Notes
You can replace sticky rice with jasmine rice, sushi rice, or brown rice. For extra vegetables, add avocado, carrots, edamame, radishes, or finely shredded cabbage.
If you prefer less heat, use a smaller quantity of gochujang. For extra spice, serve with additional gochujang on the side.
A little sliced green onion also makes a flavorful finishing touch.