Ah, Korean food! The bold flavors, the vibrant colors, the sheer deliciousness – it’s no wonder Korean cuisine has taken the world by storm. This Korean-inspired salmon rice bowl recipe is a staple in my kitchen. It’s incredibly flavorful, comes together in under 30 minutes, and is perfect for busy weeknights.

The first time I tried a Korean rice bowl, I was hooked. The combination of savory, sweet, and spicy notes was unlike anything I’d ever tasted before. This recipe captures that essence simply and healthily. Plus, using the air fryer for the salmon keeps things light and mess-free – a win-win in my book!

Now, let’s get cooking!

Ingredients for Korean-Inspired Salmon Rice Bowl

• For the Salmon:
  • • 4 skinless salmon filets (5 ounces each), diced into 1-inch chunks
    • Olive oil spray
    • 1 tablespoon minced ginger
    • 2 teaspoons soy sauce
    • For the Gochujang Glaze:
    • 1 tablespoon gochujang (Korean chili paste)
    • 2 teaspoons mirin (sweet rice wine)
    • 2 teaspoons soy sauce (plus extra for serving)
    • 2 teaspoons sugar
    • ½ teaspoon toasted sesame oil
    • 1 small clove garlic, minced
• For Serving:
  • • 3 cups cooked rice
    • 4 mini cucumbers, sliced
    • Scallions sliced thinly on an angle
    • Black sesame seeds

Equipment

• Air fryer
• Sheet pan (optional)

Directions for Korean-Inspired Salmon Rice Bowl

• Marinate the Salmon: Combine the diced salmon, ginger, and soy sauce in a bowl. Toss to coat and let marinate for 10 minutes while you prepare the glaze.
• Whip Up the Gochujang Glaze: In a small saucepan, whisk together gochujang, mirin, soy sauce, sugar, toasted sesame oil, and garlic. Heat over low heat until the sugar dissolves and the glaze thickens slightly about 5 minutes. Set aside.
• Air-Fry the Salmon:
  • • Preheat your air fryer to 400°F (200°C).
    • Lightly spray the basket with olive oil.
    • Arrange the salmon pieces in a single layer, making sure they don’t touch. Air-fry
    •  For 8-10 minutes, or until cooked through and slightly crispy at the edges. You can also bake the salmon on a greased sheet pan at 400°F for 12-15 minutes, flipping halfway through.
• Assemble the Bowls:
  • • Divide the cooked rice among bowls.
    • Top with the cooked salmon, sliced cucumbers, and scallions.
    • Drizzle with the gochujang glaze (start with a little and adjust to your spice preference) and sprinkle with black sesame seeds.

Serving and Sides

This recipe makes 4 delicious and satisfying bowls. It’s a complete meal, but if you’re feeling extra hungry, you can serve it with a side of kimchi or Korean seaweed salad.

Conclusion

This Korean-inspired salmon rice bowl is a flavor explosion waiting to happen! It’s healthy, satisfying, and comes together quickly – perfect for busy weeknights or a casual weekend meal. So, ditch the takeout menu and whip up this recipe instead. Your taste buds will thank you!

FAQs

Can I substitute another fish for the salmon?

Absolutely! Cod, halibut, or even tofu would work well in this recipe. Just adjust the cooking time based on the thickness of your chosen protein.

What if I don’t have gochujang?

You can find gochujang in most Asian grocery stores. However, if you can’t find it, you can substitute a sriracha mayo mixture (mix sriracha with mayonnaise to your desired spice level).

Is this recipe gluten-free?

Yes, as long as you use gluten-free soy sauce and ensure your chosen gochujang brand is gluten-free.

I hope you enjoy this recipe as much as I do! If you have any other questions, feel free to comment below. Now go forth and get your Korean food fix!