Gochujang glazed salmon rice bowl

Ingredients

• 12 oz Salmon Fillet (skinless, boneless, cut into bite‑size chunks)
• 2 tbsp Rice Vinegar (for the glaze)
• 1 tbsp Sesame Seed Oil (toasted sesame oil for flavor)
• 1 tbsp Korean Red Pepper Paste (gochujang, adds spice and umami)
• 1 tbsp Date Syrup (natural sweetener; can substitute honey or maple syrup)
• 1 tsp Fresh Ginger (peeled and grated)
• 2 cups Cooked Rice (short‑grain or jasmine rice, warm)
• 0.5 cucumber Cucumber (peeled if desired, sliced into half‑moons)
• 1 avocado Avocado (ripe, sliced)
• 1 tsp Roasted Sesame Seeds (for garnish)

Instructions

1. Make Gochujang Glaze

   In a small mixing bowl combine rice vinegar, toasted sesame oil, gochujang, date syrup, and grated ginger. Whisk until smooth. Reserve 1 tablespoon of the glaze for drizzling over the finished bowl.

   Time: PT5M

2. Marinate Salmon

   Cut the salmon fillet into bite‑size chunks. Place the pieces in a bowl, pour the prepared glaze over them, and toss to coat evenly. Cover and refrigerate for 30–60 minutes.

   Time: PT35M

3. Prepare Rice and Veggies

   While the salmon marinates, cook 2 cups of rice according to package directions and keep warm. Slice the cucumber into half‑moons and the avocado into wedges.

   Time: PT5M

4. Air Fry Salmon

   Preheat the air fryer to 390°F. Arrange the marinated salmon chunks in a single layer in the basket, making sure they are not crowded. Cook for 7–10 minutes, shaking the basket halfway through, until the salmon is opaque and lightly caramelized.

   Time: PT10M

   Temperature: 390°F

5. Assemble Rice Bowl

   Divide the warm rice between two bowls. Top with cucumber slices, avocado wedges, and the air‑fried salmon. Drizzle the reserved glaze over the top and sprinkle with roasted sesame seeds.

   Time: PT2M

Nutrition Facts

Calories

500

Protein

25g

Carbohydrates

45g

Fat

20g

Fiber

5g