Korean Salmon Rice Bowls

PREP
20min
COOK
15min

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
Pickled Cucumbers Ingredients
  • 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.