Gochujang Salmon Rice Bowl (Quick & Easy Korean-Inspired Recipe)
If you’re looking for a quick, healthy, and flavor-packed dinner, this Korean-inspired Gochujang Salmon Rice Bowl is the perfect choice. I eat salmon at least once a week, and this recipe is one I’m completely obsessed with. It’s spicy, savory, slightly sweet, and ready in under 30 minutes.
This salmon bowl can be made in the air fryer or oven, making it incredibly convenient for busy weeknights. Plus, it’s easy to customize—swap regular rice for cauliflower rice to make it low-carb or keto-friendly.
Why You’ll Love This Gochujang Salmon Bowl
-
Ready in under 30 minutes
-
Packed with protein and omega-3s
-
Air fryer or oven-friendly
-
Easy to make low-carb
-
Perfect for meal prep
Ingredients
For the Gochujang Salmon
-
2 salmon fillets (skin on or off)
-
2 tablespoons gochujang (Korean chili paste)
-
1 tablespoon soy sauce or coconut aminos
-
1 tablespoon honey or keto-friendly sweetener
-
1 tablespoon sesame oil
-
1 teaspoon rice vinegar
-
2 cloves garlic, minced
-
1 teaspoon grated ginger (optional)
For the Rice Bowl
-
2 cups cooked jasmine rice (or cauliflower rice for low-carb)
-
1 cup cucumber, sliced
-
½ cup shredded carrots
-
1 avocado, sliced
Optional Toppings
-
Sesame seeds
-
Green onions
-
Spicy mayo
-
Kimchi
How to Make Gochujang Salmon Rice Bowl
Step 1: Prepare the Gochujang Sauce
In a small bowl, whisk together gochujang, soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger until smooth.
Step 2: Season the Salmon
Place the salmon fillets on a plate and generously brush the gochujang sauce over the top. Let it marinate for 5–10 minutes if time allows.
Step 3: Cook the Salmon
Air Fryer Method
-
Preheat air fryer to 400°F (200°C)
-
Cook salmon for 7–9 minutes, until flaky and slightly caramelized
Oven Method
-
Preheat oven to 425°F (220°C)
-
Bake salmon for 12–15 minutes, until cooked through
Step 4: Assemble the Bowl
Add rice or cauliflower rice to a bowl. Top with salmon, fresh vegetables, and desired toppings.
Step 5: Serve
Finish with sesame seeds and green onions. Serve immediately while warm.
Tips for Best Results
-
Use fresh, high-quality salmon for best flavor
-
Don’t overcook—salmon should flake easily
-
Cauliflower rice lowers carbs without losing flavor
-
Double the sauce if you like extra heat
Nutrition & Customization
-
High protein
-
Healthy fats
-
Low-carb option available
-
Gluten-free (use tamari or coconut aminos)
Frequently Asked Questions (FAQ) gochujang salmon rice bowl
What is gochujang?
Gochujang is a Korean fermented chili paste made with chili peppers, rice, and soybeans. It adds deep umami flavor with mild heat.
Can I make this recipe low-carb? gochujang salmon rice bowl
Yes. Replace regular rice with cauliflower rice to significantly reduce carbs.
Is this recipe good for meal prep? gochujang salmon rice bowl
Absolutely. Store cooked salmon and rice separately in airtight containers for up to 3 days.
Can I use frozen salmon? gochujang salmon rice bowl
Yes, just thaw completely and pat dry before seasoning.
Also Read: