Ingredients

Scale

Here’s what you’ll need to create this delicious bowl of goodness:

4 salmon fillets (about 6 ounces each)
1/4 cup gochujang (Korean red chili paste)
2 tablespoons soy sauce
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon grated ginger
2 cups cooked jasmine rice
1 cup sliced cucumber
1 cup shredded carrots
2 tablespoons sesame seeds
2 green onions, sliced
1 tablespoon sesame oil

For those who might be missing some ingredients, don’t fret! You can substitute jasmine rice with any other type of rice or grain you have on hand. And if gochujang isn’t in your pantry, sriracha mixed with a bit of tomato paste can work as a quick fix.

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, whisk together the gochujang, soy sauce, honey, garlic, and ginger to create the glaze.
Place the salmon fillets on the prepared baking sheet. Brush the gochujang glaze generously over each fillet.
Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, prepare your rice and slice the cucumbers and carrots.
Once the salmon is done, assemble your bowls by placing a scoop of rice at the bottom, followed by the salmon, cucumbers, and carrots.
Drizzle with sesame oil and sprinkle with sesame seeds and green onions for a finishing touch.

From my own kitchen to yours, remember to taste as you go. If you’re someone who loves a bit more heat, feel free to adjust the gochujang to your liking. Cooking, after all, is about making it yours.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International

Keywords: Gochujang Salmon Rice Bowl, recipe, cooking, food