Grilled Salmon Rice Bowl
30 minutes for some BIG flavor !
This miso gochujang marinated grilled salmon bowl is truly a meal I could eat every week and not get sick of. It comes together quickly (literally in the time it takes to cook the rice,) making it a perfect quick lunch or dinner for any time!
Reasons why I love this dish:
It takes 30 minutes to prepare. As soon as the rice is cooked, so is everything else.
The sauces ~ both the marinade/glaze and mayo topping are like CRACK 🔥 (I could eat them on and with anything….
It’s super customizable to whichever ingredients you have on hand!! From the seafood you use to the add-in vegetables and ingredients. Use your favorites or what you have. Also, grill or PAN fry the dish!
It uses wild Alaskan salmon, one of my favorite seafood proteins to work with and eat!! Sustainably & ethically farmed, with a superior taste and quality os what you can expect from all seafood caught in Alaska!! Wherever you buy your seafood (local market or even Trader Joe’s,) look out for labels that say Wild Alaskan caught.
Without further to do, let’s dive into the recipe as I made it in the photos ~ but again ~ have FUN swapping in your favorite fruits and veggies, and add some fun toppings!
Miso Gochujang Grilled Salmon Bowls
Makes 2 bowls
Salmon Ingredients:
2 Wild Alaska Keta Salmon filets
1 cup white rice, cooked
1 tsp white miso paste
1/2 tsp gochujang paste
2 tsp soy sauce
1 tsp honey
1 tsp sesame oil
1/2 tsp fresh ginger, grated
1 clove garlic, grated
Quick Pickled Cucumbers:
1 small English cucumber
1/4 cup rice wine vinegar
1 tsp sugar
1/2 tsp salt
1/4 cup water
Miso Ponzu Mayo :
1/4 cup mayo
1 tsp miso paste
1/2 tbsp ponzu sauce
1 tsp sriracha, optional
1/2 tsp honey
Toppings:
1 avocado, sliced
1 mango, cubed
2 tbsp salmon Ikura (roe/eggs/caviar)
toasted sesame seeds
flakey salt
Steps:
Begin making the rice. Rinse it until water runs clean, then cook according to package directions.
In a small bowl, combine all of the salmon ingredients (minus the rice and salmon) until well incorporated. Use a brush to gently spread the marinade on both sides of a paper towel-dried fish filet. Set aside to marinate for 15 minutes while preparing everything else. There should be some excess marinade left over.
Combine rice vinegar, salt, and sugar in a small bowl or jar. Microwave for 30 seconds, or until the salt and sugar are dissolved. Use a mandolin or knife to thinly slice the cucumber in even pieces. Add the cucumbers to the bowl along with the water. Liquid should be just covering the cucumbers.
Make the mayo. Whisk together all the mayo ingredients. Taste and adjust to your preferences.
Slice the mango and avocado and set aside.
Heat a grill or saute pan on the stove. Once hot, add oil to grease the surface (if grilling, apply some spray oil to both sides as well to prevent sticking.) Cook the salmon skin side down first in the pan and (flesh side first on the grill) for 2-3 minutes, flip, brush on some more of the reserved glaze and cook on the other side for another 2-3 minutes ~ or until cooked to preference.
Assemble your bowls! Add rice to a bowl or plate, top with salmon, avocado, mangos, ikura. Finish with a drizzle of the mayo and sesame seeds over the salmon and some flakey salt on the avocado.
ENJOY!!!
Here is a PDF printout version for you:
As always, if you have any questions feel free to ask away! And if you recreate this beauty please take pictures and share them with me!!! I LOVE to see your recreations.