Crispy Korean Air Fried Salmon Rice Bowls Recipe

Korean cuisine · 286 calories

Crispy Korean Air Fried Salmon Rice Bowls recipe

About this recipe

Start your day with the perfect blend of flavors and textures in these Crispy Korean Air-Fried Salmon Rice Bowls. Featuring golden salmon fillets cooked to perfection in an air fryer, this dish pairs beautifully with nutty basmati rice, stir-fried chow chow and carrots, and a tangy gochujang sauce. Each bite offers a delightful crunch, a hint of spice, and satisfying heartiness, making it an ideal breakfast choice for an active lifestyle. Packed with 38g of protein, 6g of fiber, and diabetes-friendly carbs, it supports energy and well-being. Quick to prepare in just 35 minutes, this Korean-inspired creation is perfect for weekday mornings or post-workout meals. Garnished with sesame seeds and vibrant vegetables, it offers both nourishment and visual appeal for a fulfilling start to your day.

Ingredients

  • 230G Mowi Asc Scottish Salmon Fillets
  • 500G Tropical Sun Basmati Rice 500g
  • 300 g Trs Flake Rice Thick Pawa 300G
  • 4 Pack Fresh Carrots - Pack Of 4
  • 500G Cj Taeyangcho Red Pepper Gochujang Paste
  • - Amoy Dark Soy Sauce
  • 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
  • - Biona Capers In Olive Oil
  • 50G Black Garlic Cloves, 50G
  • 100G Top-Op Black Till Sesame Seeds 100g
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Rinse and cook the basmati rice until tender, then fluff with a fork and set aside.
  2. 2. Preheat the air fryer to 190°C for 5 minutes while preparing the salmon fillets.
  3. 3. Season the salmon fillets with salt, black pepper, and a drizzle of olive oil, ensuring even coating.
  4. 4. Place the seasoned salmon fillets in the air fryer basket and cook for 10-12 minutes until crispy and cooked through.
  5. 5. Peel and julienne the chow chow and carrots into thin strips for easy cooking and presentation.
  6. 6. In a small bowl, mix gochujang paste, soy sauce, rice vinegar, and finely minced garlic to create the tangy sauce.
  7. 7. Heat a skillet over medium heat, add a splash of olive oil, and stir-fry the chow chow and carrots for 5-6 minutes until slightly tender yet crunchy.
  8. 8. Assemble the bowls by layering the cooked rice, stir-fried vegetables, and crispy salmon fillets neatly.
  9. 9. Drizzle the gochujang sauce evenly over the bowls for added flavor and garnish with sesame seeds for a nutty finish.