Description
Sticky-sweet-spicy salmon bites over rice with crisp toppings and a glossy gochujang glaze—fast, bold, and perfect for weeknights or meal prep.
Ingredients
Scale
- 1 1/4 pounds salmon, skin removed, cut into 1-inch cubes
- 1 tablespoon neutral oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked jasmine rice
- 1 cup cucumber, diced
- 1 cup shredded carrots, optional
- 2 green onions, sliced
- 1 teaspoon sesame seeds, optional
- Lime wedges, optional
- Gochujang glaze: 3 tablespoons gochujang, 2 tablespoons low-sodium soy sauce, 2 tablespoons honey (or brown sugar), 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 2 garlic cloves minced, 1 teaspoon grated ginger optional, 2 tablespoons water
- Optional thickener: 1 teaspoon cornstarch + 1 tablespoon water
Instructions
- Pat salmon dry and season with salt and black pepper.
- Whisk gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger (optional), and water in a bowl.
- Heat neutral oil in a large nonstick skillet over medium-high heat.
- Cook salmon 2 to 3 minutes per side until lightly browned and cooked to 145°F.
- Reduce heat to medium-low and pour in the gochujang glaze.
- Simmer 30 to 60 seconds until glossy, tossing gently to coat salmon.
- Optional: stir in cornstarch slurry and simmer 20 seconds for extra sticky glaze.
- Divide rice into bowls and top with salmon, cucumber, carrots, and green onions.
- Sprinkle sesame seeds and squeeze lime if using, then serve immediately.
Notes
- Use 2 tablespoons gochujang for mild-medium heat.
- Add slurry only if you want extra sticky glaze.
- Store rice and salmon separately for best meal prep texture.
- Finish with lime for a brighter flavor.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Koren-Inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 610Kcal
- Sugar: 12g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 5g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 34g
Keywords: Gochujang Salmon Bowl