Korean Salmon Bowls

Korean Salmon Rice Bowls

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.

Salmon Bowls Recipe

5 from 2 votes
Korean Salmon Bowls
Print Recipe

Korean Salmon Rice Bowls

Prep Time20 mins
Cook Time15 mins
Marinating time15 mins
Total Time50 mins
Course: Main Course
Cuisine: Asian, Korean
Servings: 2 servings
Calories: 541kcal
Author: Carol Kicinski

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 Facts
Korean Salmon Rice Bowls
Amount Per Serving
Calories 541 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Cholesterol 94mg31%
Sodium 1233mg51%
Potassium 1103mg32%
Carbohydrates 63g21%
Fiber 2g8%
Sugar 13g14%
Protein 41g82%
Vitamin A 2939IU59%
Vitamin C 7mg8%
Calcium 72mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Barbecue Korean Rice Salmon San-J
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  1. Albertina
    November 9, 2020

    These are the best salmon that I have ever tried! It is very delicious and I will definitely make them again! Thank you Carol😊

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