Can I make the gochujang sauce ahead of time?

Yes, you can prep the gochujang mixture in advance. Simply store in the fridge in a sealed container until you're ready to make the salmon bowls.

Do leftovers reheat well?

While you can store leftovers in covered containers in the fridge for up to 5 days, these bowls are best enjoyed right away. If you need to reheat, though, 1:30-2 minutes in the microwave will do the trick.

Spicy Gochujang Salmon Bowls with Rice

Description

Spicy, easy to prep, and high protein, these Spicy Gochujang Salmon Bowls make an easy weeknight dinner with a kick! Crunchy romaine adds bulk and color to these bowls, while the mayo drizzle helps tamp down the spiciness of gochujang. To ensure this recipe is gluten free, use a gluten free gochujang.

Ingredients

Units Scale

1/4 cup gochujang
2 tablespoons + 2 teaspoons tamari/soy sauce, divided
1 tablespoon sesame oil
1 tablespoon honey
2 cloves garlic, minced
2 teaspoons grated ginger
12 oz sockeye salmon (with or without skin)
1 cup cooked basmati rice
2 cups roughly chopped romaine lettuce
1/4 cup scallions, thinly sliced
2 radishes, cut into matchsticks
2 teaspoons sesame seeds or chopped peanuts (optional)
2 tablespoons mayonnaise
1 tablespoon ketchup

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Instructions

Preheat oven to 400 degrees F. Place a wire rack over a rimmed baking sheet lined with parchment paper for easy cleanup.
In a medium bowl, combine gochujang, tamari/soy sauce, sesame oil, honey, minced garlic, and grated ginger. Stir to fully combine.
Cut the salmon into 2” cubes. Add the salmon pieces to the gochujang sauce and toss to coat. Line salmon pieces up on the wire rack. Bake for 8-10 minutes, until salmon is cooked through and easily flakes with a fork. You’ll likely have gochujang sauce left over. If desired, you can add to a saucepan and simmer while the salmon is cooking, stirring frequently, to use as additional sauce.
Meanwhile, add the mayonnaise, ketchup, and additional tamari/soy sauce to a small bowl. Stir to fully combine.
When salmon is done, assemble the bowls. Toss the chopped romaine lettuce and cooked rice together, then divide between 2 bowls. Divide salmon between bowls. Top each bowl with a drizzle of the mayo mixture, scallions, radishes, and sesame seeds or chopped peanuts. Eat immediately.

Notes

For gluten free, be sure to use tamari instead of soy sauce and check labels to be sure other ingredients, like gochujang and ketchup, are gluten free.