Spicy salmon rice bowls
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
Transform salmon fillets into these spicy salmon rice bowls in no time. The perfect quick dinner.
Each serving provides 527 kcal, 35.5g protein, 45g carbohydrate (of which 4.8g sugars), 22.4g fat (of which 3.9g saturates), 1.3g fibre and 2.59g salt.
Ingredients
- 2 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tsp soy sauce
- 1 small garlic clove, crushed
- 1 tsp minced fresh root ginger
- 2 large salmon fillets, skin removed and cut into 2cm/¾in cubes
- 250g pouch microwave sticky rice
- ½ tbsp vegetable oil
- ⅓ cucumber, peeled and chopped into 1cm cubes
- 100g/3½oz kimchi, roughly chopped
- toasted sesame seeds, to serve (optional)
Method
Whisk together the gochujang, rice vinegar, soy sauce, garlic and ginger in a shallow dish to make a smooth paste.
Add the salmon cubes to the gochujang mixture and stir to combine.
Cook the rice according to the packet instructions and set aside.
Heat the oil in a non-stick frying pan over a high heat. Once the oil is shimmering, add the salmon pieces. Almost as soon as you’ve added the salmon to the pan, turn the bites over with tongs. Add the rest of the sauce from the dish and stir before removing from the heat. The salmon bites should be just cooked through.
Serve the salmon and any sauce from the pan with the rice, cucumber and kimchi. Sprinkle with the toasted sesame seeds, if using.
Recipe tips
Choose salmon fillets that are an even thickness, instead of ones that are very thin at one end. This will create even-sized salmon bites that will cook at the same rate.
You can find gochujang in most large supermarkets nowadays.
Swap in brown rice to increase the fibre content by about 3g per portion.
Adding a side of steamed green vegetables, like broccoli, will make this recipe more filling and balanced without adding many calories.
To make this recipe gluten-free, use tamari instead of soy sauce and check the labels on the kimchi and rice vinegar (most are gluten free, but some contain small amounts of gluten).
