Korean Salmon Rice Bowl

Ingredients

• Chum salmon

  Fish, raw

  400g

• Olive oil

  Salad or cooking

  100g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Gochujang Hot Sauce

  Bibigo

  100g

• Mirinda Soda

  Pineapple - Fiesta

  200g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

• Garlic

  Raw

  1 cloves, minced or 3g

• Rice

  Brown, Instant - Safeway

  3 cup dry or 600g

• Cucumber

  Peeled, raw

  4 medium or 804g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Sesame seeds

  Seeds, whole, dried

  100g

Directions

1. Combine glaze ingredients together in a small bowl.
2. Place salmon in a large bowl, add the ginger, soy sauce and let it sit 5 minutes.
3. Air Fryer Method:
4. Spray the basket with oil.
5. Place salmon in the air fryer basket in an even layer and air fry 400F about 5 minutes, shaking halfway. Brush the glaze on the salmon and cook 1 minute more, until the salmon is cooked through in the center and browned all over.
6. Oven Method
7. Preheat the oven to 425F. Place salmon on a sheet pan in an even layer and bake 8 minutes. Brush the glaze on the salmon and cook 2 to 3 more minute more, until the salmon is cooked through in the center and the glaze is browned all over.
8. To Serve
9. Serve 3/4 cup rice and 1 cucumber in each bowl. Top with salmon, sesame seeds and scallions.
10. Serve with more soy sauce, if desired.
11. Source: www.skinnytaste.com/korean-salmon-rice-bowl/

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