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Sweet & Spicy Korean-Inspired Sticky Salmon Rice Bowls

Sweet & Spicy Korean-Inspired Sticky Salmon Rice Bowls Made Easy

Sweet & Spicy Korean-Inspired Sticky Salmon Rice Bowls offer a vibrant medley of flavors for a quick weeknight dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 tablespoons Dark Soy Sauce Use regular soy sauce for less intensity if preferred.
  • 2 tablespoons Light Soy Sauce Can replace with all dark soy sauce if necessary.
  • 2 tablespoons Rice Wine Vinegar Substitute with apple cider vinegar if you don’t have it.
  • 1 tablespoon Honey Can be swapped with maple syrup for a vegan option.
  • 1 teaspoon Sesame Oil Can be omitted if needed.
  • 2 tablespoons Gochujang Paste Use sriracha mixed with sugar as a substitute.
  • 1 teaspoon Garlic Puree Feel free to use fresh minced garlic for a stronger taste.
  • 1 teaspoon Ginger Puree Substitute with finely grated fresh ginger for a zingier kick.
  • 1 teaspoon Korean Red Pepper Flakes Can omit for a milder flavor.
For the Salmon Bowl
  • 4 fillets Salmon Fillets Equally delicious with chicken, shrimp, or tofu.
  • 1 cup Basmati Rice For a lighter option, use cauliflower rice instead.
  • 2 cups Pak Choi Can be replaced with bok choy or spinach.
  • 1 cup Green Beans Swap for asparagus if you prefer.
  • 1 cup Bell Peppers Zucchini or snap peas can work just as well.
  • 1 medium Avocado Substitute with Greek yogurt for a lighter touch.
  • 2 tablespoons Spring Onions Can be swapped for chives or shallots.
  • 1 tablespoon Black Sesame Seeds Can be omitted if not available.
For Drizzling
  • 2 tablespoons Sriracha Adjust based on heat preference.
  • 2 tablespoons Light Mayo Mix with Greek yogurt and hot sauce for a lighter alternative.

Equipment

  • Mixing Bowl
  • pot
  • frying pan
  • Measuring Cups
  • Measuring Spoons
  • Fork

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together dark soy sauce, light soy sauce, rice wine vinegar, honey, sesame oil, gochujang paste, garlic puree, ginger puree, and red pepper flakes until smooth. Cut the salmon fillets into bite-sized pieces and add them to the marinade, ensuring they are well-coated. Let the salmon marinate for at least 15 minutes.
  2. Rinse one cup of basmati rice under cold water until the water runs clear. In a pot, bring 2 cups of salted water to a boil, then add the rinsed rice. Lower the heat to a gentle simmer, cover, and let it cook for 11-13 minutes, or until the water has absorbed and the rice is fluffy. Once cooked, remove the pot from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  3. Heat a large non-stick frying pan over medium-high heat. Add a splash of oil and place the marinated salmon pieces skin-side down in the pan. Cook for 6–9 minutes without moving them, until the salmon is caramelized and sticky, and the fish flakes easily with a fork. Carefully flip the salmon halfway through cooking to ensure an even sear.
  4. In another pot, bring water to a boil and blanch the green beans for 2-3 minutes until bright green and tender-crisp. Drain and set aside. In the same frying pan used for the salmon, add a bit more oil along with pak choi and bell peppers, along with the reserved marinade. Stir-fry for about 3–4 minutes, or until the vegetables are tender yet still vibrant.
  5. While the vegetables are cooking, halve and pit an avocado. Scoop the flesh into a bowl and mash it with a fork. Add a splash of lime juice, a pinch of salt and pepper, and optional chili flakes for added heat. Mix well until creamy and set aside.
  6. To serve your Sweet & Spicy Korean-Inspired Sticky Salmon Rice Bowls, start by layering fluffy basmati rice into each bowl. Top with the sticky salmon, the vibrant stir-fried vegetables, and a generous scoop of the mashed avocado. Garnish with freshly chopped spring onions, a sprinkle of black sesame seeds, and a drizzle of sriracha and light mayo for a creamy, spicy kick.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 950mgPotassium: 800mgFiber: 4gSugar: 8gVitamin A: 300IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

This dish is customizable and can use different proteins or vegetables as desired.

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