Elevate mealtime with this Gochujang Salmon Rice Bowls—succulent salmon, caramelized gochujang glaze, and vibrant toppings for a quick 20-minute meal!
This has been my go-to salmon recipe as of late – Gochujang Salmon Rice Bowls! This is so easy to make, no marination needed, and you can make this effortlessly in the air fryer or oven. Whether you’re a busy home cook or looking to change up your salmon, this recipe is a game-changer.
The gochujang salmon is the star of this dish, accompanied by rice and a crunchy raw salad of shredded cabbages and cucumbers. Experiment with the toppings and make it your own!
Why you will Love Gochujang Salmon Rice Bowls
- Quick and Easy: The salmon comes together in less than 20 minutes! Marinade the salmon, and air fry to perfection – perfect for busy individuals who crave a delicious and nutritious meal without spending hours in the kitchen.
- Explosion of Flavours: The Gochujang marinade creates a perfect balance of savoury-sweetness, spiciness, and umami.
- Versatility: The salmon pairs well with a combination of your fave veggies!
- Flavour and Texture: Flaky salmon, over soft rice, with crunch vegetables – this is a treat for the senses!
Key Ingredients for Gochujang Salmon Rice Bowls
The Salmon
- Salmon Fillets: Rich in omega-3 fatty acids and protein, choose fresh, high-quality salmon for the best results. Cubing it is optional – but it will give you more yummy flavour per salmon square! Salmon fillets weighing about 150 to 200g will work for this recipe.
- Gochujang: This Korean fermented chili paste is the star of this show! It adds umami depth and a spicy kick to the dish.
- Gochugaru: Korean red pepper flakes to add even more heat to the dish! This is optional – omit if gochujang is enough spice for you.
- Soy Sauce: For that umami flavor and a touch of saltiness.
- Honey: Adds a natural sweetness to the marinade. Alternatively, use brown sugar or regular sugar.
- Sesame Oil: Adds a nutty aroma and depth to the dish.
- Garlic: Enhances the savory notes of the marinade.
The Rice Bowl
- Cooked Rice: A perfect base for soaking up the flavorful juices.
- Cucumbers
- Shredded Cabbage: Fresh and crisp, it balances the richness of the salmon.
- Sesame Seeds: A sprinkle of sesame seeds adds a toasty flavor and visual appeal.
- Green Onions: Finely chopped green onions provide a mild oniony kick.
Topping Variations
The beauty of this dish is that it’s so versatile with toppings. These are some other toppings, but feel free to get creative!
- Kimchi or any of your favourite banchans!
- Avocado Slices
- Edamame
- Pickled Radishes
- Fried Egg
Key Steps for Cooking in the Air Fryer or Oven:
1. Prep Salmon
Pat salmon dry with a paper towel. Optional: cut salmon into 1-inch cubes.
2. Marinate Salmon
In a bowl, mix Gochujang, soy sauce, honey, minced garlic, and sesame oil.
Add salmon to the marinade, and mix to combine. Marination is not necessary! However, if you’re organised, you can marinade this overnight for full flavour immersion.
3. Cook Salmon
Air Fryer Method
Preheat the air fryer to 400°F (200°C).
Place the marinated salmon cubes in the air fryer basket and cook for 10-12 minutes, depending on your preferred doneness.
Cubed salmon will cook quicker than whole fillets. If using whole fillets, extend the cook time by 2 to 3 minutes.
Oven Method
Preheat the oven to 400°F (200°C).
Arrange the marinated salmon on a baking sheet lined with parchment paper and bake for 15-18 minutes, or until the salmon flakes easily with a fork.
Cubed salmon will cook quicker than whole fillets. If using whole fillets, extend the cook time by 3 to 5 minutes.
4. Assemble and Serve!
Over cooked rice, add your toppings of choice.
Top with the salmon cubes, and garnish with spring onions and sesame seeds.
More Recipes Like This
Gochujang Salmon Rice Bowl (air fryer recipe!)
2
servings5
minutes12
minutesIngredients
2 x 150g Salmon Fillets, cut to 1-inch cubes
2 tbsp Gochujang
1 tbsp Gochugaru (optional)
1 tbsp Light Soy Sauce
2 tbsp Honey
2 tsps Sesame Oil
2 cloves Garlic, minced
- Rice Bowl
2 servings Cooked Rice
Cucumbers, sliced
Cabbage, shredded
Sesame seeds, for garnish
Spring onions, chopped for garnish
Directions
- Combine gochujang, gochugaru, light soy sauce, honey, sesame oil and minced garlic to a paste.
- Pat salmon dry with paper towels. Add the cubed salmon to the marinade and combine to coat.
- Cook Salmon according to preferred method:
Air Fryer Method
Preheat the air fryer to 200°C (400°F). Place the marinated salmon cubes in the air fryer basket and cook for 10-12 minutes, depending on your preferred doneness.
Cubed salmon will cook quicker than whole fillets. If using whole fillets, extend the cook time by 2 to 3 minutes.
Oven Method
Preheat the oven to 200°C (400°F).
Arrange the marinated salmon on a baking sheet lined with parchment paper and bake for 15-18 minutes, or until the salmon flakes easily with a fork.
Cubed salmon will cook quicker than whole fillets. If using whole fillets, extend the cook time by 3 to 5 minutes. - While salmon is cooking, prepare the rice bowls. Plate rice, and top with cucumbers and shredded cabbages.
- Assemble: Add the salmon to the rice bowl. Garnish with spring onions and sesame seeds. Serve immediately and enjoy!
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