Gochujang Salmon Rice Bowls
I eat salmon every week, so I have tons of salmon recipes on repeat in my house. To switch things up I came up with these gochujang glazed salmon rice bowls that are so delicious I had to share. I love Korean cuisine and always keep gochujang in my refrigerator. It’s a popular Korean condiment, as popular as ketchup is to Americans. The flavor is sweet and spicy, which works perfect on salmon rice bowls (I also use it on my Korean Beef Bowls). You can make this in the air fryer or bake it in the oven. I serve it over brown rice with sesame seeds for a high-protein, macro-balanced meal. If you want to make this low-carb, serve it over cauliflower rice. For more healthy salmon rice bowl recipes, try my Honey-Sriracha Salmon Rice Bowls, Asian Salmon Bowls, and 3-minute Microwave Salmon Rice Bowls.
Korean Salmon Rice Bowl Ingredients
How to Make Gochujang Salmon Rice Bowls
Variations
Protein: Sub chicken or shrimp for salmon. Sauce: Swap gochujang for hoisin sauce with a little sriracha for heat. Mirin: Substitute rice wine vinegar for mirin. Gluten-Free: Replace soy sauce with tamari or coconut aminos. Vegetables: Add avocado or edamame. Rice: Switch out brown rice with white rice or even noodles, like soba or rice noodles.
Storage
Cooked salmon will keep for up to three days in the refrigerator. If you don’t want to microwave fish, store the rice and salmon in separate containers. Microwave the rice, eat the fish cold, and add the vegetables right before eating.
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