Gochujang Glazed Salmon Rice Bowl

Prep Time: 20 mins | Cook Time: 15 mins | Serves: 2 pax

Ingredients

• 2  salmon fillets
• 2 tbsp gochujang paste
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 300g cooked short-grain rice
• 1 small cucumber, thinly sliced
• 2 soft-boiled eggs, halved
• 1 sheet nori, cut into strips
• Optional: 1 tsp Furikake seasoning

Instructions

1. Whisk gochujang, soy sauce, rice vinegar, honey, and sesame oil into a smooth glaze.
2. Marinate salmon in half the glaze for 15 min. Preheat oven to 200°C.
3. Toss cucumber slices with a pinch of salt, sugar, and rice vinegar. Set aside 10 min.
4. Bake salmon on lined tray 10–12 min, brush remaining glaze on at 8 min mark.
5. Assemble bowls: rice base, salmon, pickled cucumber, soft egg, nori, and Furikake.
6. 
   

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