Cooked - Rice Cooker Salmon Rice Bowl (with Gochujang Sauce)

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Rice Cooker Salmon Rice Bowl (with Gochujang Sauce)

2.0

1 cup white rice - short- or medium-grain (or your choice)

1 cup vegetable broth - or water, or other broth

2 tsp soy sauce

½ tsp sesame oil

½ tsp rice vinegar - optional

½ cup edamame - shelled

¼ cup carrots - diced

¼ cup corn - frozen, fresh or canned

2 tbsp green onions - chopped

5 oz salmon fillet - raw

2 tbsp gochujang (Korean chili paste)

1 tbsp light soy sauce

1 tbsp sesame oil

½ tbsp rice vinegar

½ tbsp honey

1 garlic clove - minced

1-2 tbsp water - to thin out the sauce as needed, if too thick

Kewpie mayo, sesame seeds, roasted seaweed flakes, and green onions - your choice of toppings

Rinse short- or medium-grain rice and add it to the rice cooker with broth and seasonings.
Place the salmon fillet on top and surround it with your veggies.
Close the lid and cook - a standard rice cooker should take about 25-30 minutes.
When done cooking, check salmon to ensure it's cooked in the middle. Internal temperature should read 145°F (63°C).
Flake the salmon into the rice and gently mix everything together.
Drizzle with Kewpie mayo or top with sesame seeds, seaweed, and green onions.
(Optional) Make a quick gochujang sauce, drizzle over the rice, and enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Rice Bowl

Cuisine🇰🇷Korean

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 31 weeks ago

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