If you love spicy food then you will enjoy this spicy salmon rice bowl. This spicy salmon bowl is crispy (but tender inside), juicy pan-fried salmon bites coated in sesame seeds, served over a bed of fluffy rice, and topped with the best gochujang sauce. Make this salmon rice bowl your new go-to weeknight dinner in less than 30 minutes!
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This spicy salmon bowl is quick and healthy. Ideal for busy weeknights when you want something filling to end the long day. And the best thing? You can easily double or triple this recipe to feed a crowd or for meal prep.
If you love this spicy salmon rice bowl recipe, you need to check out my other salmon recipes Salmon Onigiri, Air Fryer Teriyaki Salmon, and Salmon Sushi Bake Cups.
Jump to:
- Here’s what you need to make Spicy Salmon Rice Bowl
- How to make Spicy Salmon Bowl
- Substitutions
- Equipment
- 9 Kitchen Essentials
- How to store and reheat salmon rice bowl
- Top tips for success
- Spicy Salmon Rice Bowl - FAQ
- Related
- How to serve Spicy Salmon Rice Bowl
- Don't miss out!
- Spicy Salmon Rice Bowl
- Food safety
Here’s what you need to make Spicy Salmon Rice Bowl
- Salmon (cut into cubes)
- Avocado oil
- Gochujang paste
- Maple syrup
- White sesame seeds
- black sesame seeds
- Avocado oil (for frying)
Sauce: - Gochujang paste
- Maple syrup
- Kewpie mayo
- Rice vinegar
See recipe card for quantities.
How to make Spicy Salmon Bowl
Spicy Salmon Bowls are so easy to make. Here's my step-by-step instructions.
- Step 1
- Step 2
- Step 3
- Step 4
- Prep the Salmon: Cut the salmon into bite-sized cubes.
- Make the Marinade: In a small bowl, combine gochujang paste, maple syrup, and avocado oil.
- Coat with Sesame Seeds: On a plate, mix the white and black sesame seeds. Dip the salmon pieces into the gochujang mixture, ensuring it’s well-coated. Then, press the cubes into the sesame seed mixture to form a crust.
- Fry the Salmon: Heat 2 tablespoon of avocado oil in a skillet over medium heat. Add the sesame-crusted salmon cubes, making sure not to overcrowd the pan. Cook for about 4 minutes on each side, or until golden and crispy.
- Make the Sauce: While the salmon cooks, whisk together gochujang paste, maple syrup, Kewpie mayo, and rice vinegar to make a smooth, tangy sauce.
- Assemble the Bowl: Serve the crispy salmon over a bed of white or brown rice. Drizzle the gochujang sauce on top of the salmon and add a side of crunchy cucumber salad for a refreshing crunch.
Substitutions
- Salmon: Use tuna, shrimp, or even tofu to make it vegetarian.
- Avocado Oil: Replace with sesame oil for the marinade. Use any neutral oil for pan frying.
- Gochujang Paste: I highly recommend using gochujang for a more authentic flavor. You can easily find this at Asian markets. But you can try sriracha sauce mixed with a bit of miso and sugar to mimic its flavor.
- Maple Syrup: Honey or agave syrup are good alternatives. Feel free to use brown sugar too.
- Kewpie Mayonnaise: Regular mayonnaise mixed with a bit of rice vinegar is a great option.
Equipment
- Skillet
- Knife
- Cutting board
- Bowls
- Measuring spoons
check out my list...
9 Kitchen Essentials
life-changing tools that will make your time easier in the kitchen!
How to store and reheat salmon rice bowl
To store spicy salmon bowls, keep the salmon, rice, and the rest of the sauce in separate airtight containers. Refrigerate for up to 3 days.
To reheat, microwave the rice with a splash of water for moisture, then add the salmon and heat until warm. Alternatively, quickly reheat the salmon fillets in a non-stick frying pan over medium-high heat to maintain texture. Enjoy!
Top tips for success
- Pat dry the salmon with paper towels before marinating and coating to remove excess moisture.
- If you have time, marinate the salmon for at least 15 minutes before coating with sesame seeds. You won't regret that extra wait!
- Adjust the spice level by adding more or less gochujang. If you don't want to add more gochujang, you can up the heat using chili powder, cayenne pepper, or hot sauce.
Spicy Salmon Rice Bowl - FAQ
Place the salmon skin-side down on a cutting board. Slice the fillet into even strips, about 1-inch wide, cutting against the grain for tenderness. Rotate the strips and cut them into bite-sized cubes.
I love using sticky sushi rice for my rice bowls, but cauliflower rice is a good low-carb option. You can even use greens to make a salmon salad or quinoa for more protein. Load them with your favorite toppings like green onions, lemon juice, or even fresh veggies.
Yes, baked salmon works perfectly for a rice bowl. Spread the cubes evenly on a lined baking sheet. Cook for about 10-12 minutes in a preheated 400°F (200°C) oven, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Related
Looking for other recipes like this? Try these:
How to serve Spicy Salmon Rice Bowl
As a busy mom, I tend to keep things simple for dinner and stick to a protein, side, and salad or roasted vegetables. Here are some ideas for Spicy Salmon Rice Bowl:
- Serve with rice and a side of Garlic Braised Kale.
- Pair with Garlic Fried Rice.
- Also, serve this with Asian Coleslaw as a refreshing side salad.
Don't miss out!
Spicy Salmon Rice Bowl
If you love spicy food then you will enjoy this spicy salmon rice bowl. This spicy salmon bowl is crispy (but tender inside), juicy pan-fried salmon bites coated in sesame seeds, served over a bed of fluffy rice, and topped with the best gochujang sauce. Make this salmon rice bowl your new go-to weeknight dinner in less than 30 minutes!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Mains
- Method: Pan fry
- Cuisine: Asian
Ingredients
8 oz salmon, cut into cubes
1 tablespoon avocado oil
1 tablespoon gochujang paste
1 tablespoon maple syrup
2 tablespoon white sesame seeds
2 tablespoon black sesame seeds
2 tablespoon avocado oil (for frying)
Sauce:
1 tablespoon gochujang paste
1 tablespoon maple syrup
1 tablespoon Kewpie mayo
1 tbsp rice vinegar
Instructions
- Prep the Salmon: Cut the salmon into bite-sized cubes.
- Make the Marinade: In a small bowl, combine gochujang paste, maple syrup, and avocado oil.
- Coat with Sesame Seeds: On a plate, mix the white and black sesame seeds. Dip each salmon cube into the gochujang mixture, ensuring it’s well-coated. Then, press the cubes into the sesame seed mixture to form a crust.
- Fry the Salmon: Heat 2 tablespoon of avocado oil in a skillet over medium heat. Add the sesame-crusted salmon cubes, making sure not to overcrowd the pan. Cook for about 4 minutes on each side, or until golden and crispy.
- Make the Sauce: While the salmon cooks, whisk together gochujang paste, maple syrup, Kewpie mayo, and rice vinegar to make a smooth sauce.
- Assemble the Bowl: Serve the crispy salmon over a bed of rice. Drizzle the gochujang sauce over the salmon and rice.
Notes
For the best salmon rice bowls, add a simple cucumber salad, your favorite veggies and enjoy!
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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