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With a quick and simple marinade for the salmon, quick-pickled cucumbers, and a heaping dose of fresh, raw veggies, these delicious Korean Salmon Rice Bowls will become a new favorite for lunch or dinner. Plus, with protein, veggies, and carbs all in one, this recipe is the epitome of a complete meal.
The marinade is just one simple ingredient: San-J Gluten-Free Korean BBQ Sauce. Let the filets sit in the sauce for about 15 minutes, then bake. While the salmon marinates, make the quick pickled cucumbers. Then, while the cucumbers sit and the salmon bakes, prep the rest of the ingredients. The rice can be cooked quickly in a rice cooker or pressure cooker and the rest of the ingredients can be prepared on a mandoline or you could even buy pre-cut veggies.
This is also a great recipe to use for meal prep. Make rice and portion that out, prep the veggies ahead, then just whip up the protein when you’re ready to eat and re-heat the rice. You could even swap the salmon for chicken, beef, or tofu to change up the protein.
Korean Salmon Rice Bowls
Ingredients
- ¼ cup San-J Gluten Free Korean BBQ sauce
- 2 (6-ounce) salmon filets
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon black pepper
- ½ seedless cucumber, , peeled and sliced
- 2 cups cooked rice, , hot
- 1 teaspoon black sesame seeds
- 2 radishes, , sliced
- 2 green onions, , sliced
- ¼ red onion, , thinly sliced
- ¼ cup shredded carrots
- Pickled jalapeno peppers
- Fresh cilantro leaves
Instructions
- Put the Korean BBQ sauce and salmon in a food storage bag, flip several times to coat and let sit at room temperature for 15 minutes. Preheat oven to 450 degrees. Line a baking sheet with foil or a silicone baking mat.
- Combine the vinegar, sugar, salt, and pepper in a small bowl, add the cucumbers and stir. Let sit at room temperature until serving, stirring occasionally.
- Remove the salmon from the marinade, place on the prepared baking sheet and cook for 4-6 minutes per inch of salmon.
- Divide the rice among 2 bowls, top with the salmon, sprinkle the sesame seeds over the salmon. Make groupings of the cucumbers, radishes, green onions, red onion, carrots, jalapenos, and cilantro on top of the rice and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are the best salmon that I have ever tried! It is very delicious and I will definitely make them again! Thank you Carol?
I can’t find the San-J sauce anywhere. What can I use as an alternative?
Have you checked their store locator? If you still can’t find it near you, then you can order online or I would suggest making your own Korean BBQ sauce. You could also use gluten-free soy sauce, teriyaki sauce, or another sauce of choice that has Asian influence, just make sure it’s gluten-free. It won’t turn out exactly the same but it will still be delicious!