korean

Gochujang Salmon Rice Bowl with Cucumber

Name: Gochujang Salmon Rice Bowl with Cucumber
Yield: 1 serving
Cuisine: korean
Ingredients: 148 g salmon fillet; 148 g cooked short grain white rice; 104 g cucumber, sliced; 14 g gochujang; 9 g soy sauce; 9 g rice vinegar; 4 g neutral cooking oil; 5 g toasted sesame oil; 3 g toasted sesame seeds

This dish pairs salmon fillet with cooked short grain white rice, cucumber, sliced and gochujang. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Heart friendly Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

37 g Protein

53 g Carbohydrates

31 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

148g salmon fillet 308 kcal
148g cooked short grain white rice 192 kcal
104g cucumber, sliced 16 kcal
14g gochujang 29 kcal
9g soy sauce 6 kcal
9g rice vinegar 2 kcal
4g neutral cooking oil 35 kcal
5g toasted sesame oil 44 kcal
3g toasted sesame seeds 17 kcal

Cooking instructions

salmon filletcucumberrice vinegar
Pat salmon dry and season lightly with salt. Slice cucumber; mix with rice vinegar and a pinch of salt.
salmon filletneutral cooking oil
Heat a nonstick pan over medium-high heat. Add neutral oil and sear salmon 3 minutes on the first side.
salmon fillet
Flip salmon and cook 2-3 minutes until just cooked through. Reduce heat to low.
salmon filletgochujangsoy sauce
Stir gochujang and soy sauce together; spoon over salmon and cook 30-60 seconds to glaze.
salmon filletcucumbertoasted sesame seeds
Serve salmon over hot rice with the quick cucumber on the side; drizzle with sesame oil and sprinkle sesame seeds.