Spicy salmon rice bowls
Ingredients
- 2 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tsp soy sauce
- 1 small garlic clove, crushed
- 1 tsp minced fresh root ginger
- 2 large salmon fillets, skin removed and cut into 2cm/¾in cubes
- 2 x 250g pouches microwave sticky rice
- ½ tbsp vegetable oil
- 1/3 cucumber, peeled and chopped into 1cm cubes
- 100g/3½oz kimchi, roughly chopped
- toasted sesame seeds, to serve (optional)
Organization Tags
Tags easily organize your Recipe Library
Comments