Korean
Gochujang Salmon Rice Bowl
Sticky-glazed salmon, sushi rice, quick-pickled cucumber, sesame.
30min total
2servings
Easydifficulty
🔥 5/10Hot
Ingredients
Method
0 of 5 steps- Mix gochujang, honey, soy, vinegar, sesame oil — half is marinade, half is glaze.
- Marinate salmon 10 minutes.
- Quick-pickle cucumber with rice vinegar and a pinch of salt.
- Roast salmon at 200°C / 400°F for 10–12 minutes, brushing with reserved glaze halfway.
- Build bowls: rice, salmon, cucumber, scallions, sesame.
Sticky-glazed salmon, sushi rice, quick-pickled cucumber, sesame.
This recipe is part of the Spicery Kitchen tested-recipe library. Ingredients, heat scoring and flavor notes are filled in below. Adjust pepper amounts to your tolerance.
Flavor profile
Sweet-spicy gochujang glaze, fatty salmon, vinegared rice
Heat perception varies by person. Adjust pepper amounts to your tolerance — fat (dairy, coconut), acid (lime, vinegar) and sweetness all balance perceived heat.