Sticky Gochujang Salmon Bowl Recipe

Ingredients

Jasmine Rice

• 1 cup jasmine rice
• 1.25 cups water or broth
• 0.5 teaspoon salt
• 1 teaspoon olive oil

Mango-Cucumber Salsa

• 1 mango, cut into small cubes
• 2 cups cucumber, cut into small cubes
• 1 green onion, sliced
• 0.25 teaspoon salt
• 2 teaspoons rice vinegar
• 1 teaspoon honey
• 1 tablespoon lime juice
• 0.5 teaspoon Korean pepper flakes

Gochujang Sauce

• 1 shallot, sliced into thin strips
• 2 tablespoons gochujang paste or sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 teaspoon low-sodium soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon unsalted butter

Salmon

• 8 ounces salmon fillets, skinless
• salt and pepper to taste
• 1 tablespoon olive oil or coconut oil for searing

Instructions

Cook the Rice

1. Rinse the rice several times and then strain it. Place water, salt, and oil in a medium saucepan with the lid on and bring to a boil.
2. Stir in the rice, replace the lid and return to a boil. Lower heat to medium-low and cook on a low simmer for 12 minutes.
3. Turn the heat off, do not remove the lid, and let it sit for 10 minutes covered. Fluff and serve.

Make the Mango-Cucumber Salsa

1. In a medium bowl, toss together the mango, cucumbers, scallions, salt, rice vinegar, honey, lime juice, and pepper flakes. Refrigerate until ready to serve.

Prepare the Gochujang Sauce

1. In a small saucepan, sauté the shallot for a minute. Add gochujang paste, honey, rice vinegar, soy sauce, and sesame oil.
2. Whisk together and stir constantly over medium-high heat for about 1-2 minutes until the mixture thickens.
3. Remove from heat and add butter, whisking until fully incorporated. Leave in the saucepan to keep warm.

Cook the Salmon

1. Pat the salmon dry and cut into 1-inch cubes. Season lightly with salt and pepper.
2. Heat oil in a large skillet over medium heat. Once hot, sear the salmon for a few minutes on each side until cooked through.
3. Turn off the heat. Drizzle the gochujang sauce over the salmon and toss to coat.

Assemble the Bowls

1. Divide the rice, salmon, and mango salsa among four bowls.
2. Add avocado slices, scallions, lime wedges, and fresh cilantro if desired. Serve immediately.

Notes

• For baking, place salmon cubes on a parchment-lined baking sheet and bake at 400°F for 10-12 minutes.
• For air frying, cook salmon cubes at 380°F for 8-10 minutes, shaking halfway through.
• English, Turkish, or Persian cucumbers work best for the salsa due to their thin skins.
• Red pepper flakes or Aleppo pepper can substitute for Korean pepper flakes.