Korean Salmon Rice Bowls
Serves: 4
Ingredients
Salmon Rice Bowl Ingredients- 4 portions PrimeWaters® Atlantic salmon (5 oz each)
- 4 cups cooked-short grain rice
- 2 cups pickled cucumbers (see included ingredients and instructions)
- 4 tbsp Korean BBQ sauce
- 4 tbsp minced scallions
- ¼ tsp sesame seeds
- 1 large English cucumber
- 2 tsp salt + ½ tsp
- 1 tbsp rice vinegar
- 1 tsp sugar
Instructions
Prep:
- Pre-heat air fryer or oven to 400° F. Spray a small piece of aluminum foil with pan spray and place the salmon on the foil.
- Divide the BBQ sauce and spoon over the flesh of the salmon portions.
- Either place the foil and salmon in air fryer basket or place foil and salmon on small sheet tray and place in oven.
- Cook in air fryer for 5-7 minutes or until fish is cooked through and flakes easily, to an internal temp of 145°F.
- Cook in oven for 7-12 minutes or until fish is cooked through and flakes easily, to an internal temp of 145°F.
- Remove from air fryer or oven and serve.
Serve:
- Add 1 cup rice to a deep bowl.
- Top with a piece of salmon. Drizzle more Korean BBQ sauce as desired and add a generous scoop of pickled cucumbers to the bowl.
- Garnish with minced scallion and sesame seeds.
Additional ways to enhance your bowl as desired:
- Shishito peppers
- Seaweed salad
- Bean sprouts
- Crushed peanuts
- Shredded cabbage slaw
Pickled Cucumbers:
- Cut cucumber into ¼ inch slices. 1 large English cucumber should yield roughly 2 cups.
- Combine the cucumbers with 2 tsp salt. Toss to combine and let sit for 30 minutes.
- Squeeze the water out of cucumbers and combine with the rest of the salt, vinegar and sugar. Stir to combine.
