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Steamed Salmon and Veggie Rice Bowls
Salmon steamed in a rice cooker with the rice, topped with a veggie and spicy korean pepper sauce. Convenient, fast, and easy for a weeknight dinner.
Course: Main Course
Cuisine: Korean
Servings: 2
Ingredients
Ingredients
  • 12 oz salmon
  • 2 cups white rice uncooked
  • Salt and pepper or soy sauce
  • Green vegetable of your choice cooked
  • Gochujang sauce recipe below
  • 1 scallion chopped
  • 1 Tbsp sesame seeds toasted
Gochujang Sauce
  • 3 Tb gochujang
  • 1 Tb Rice vinegar
  • 1 Tb sesame oil
  • ½ Tb soy sauce
  • 2 Tb water
Recipe
Prep salmon and rice in rice cooker.

  1. Season salmon and fit into the steaming tray in the rice cooker. Alternatively, use in a steamer tray/basket on the stove top, or cook the salmon in another preferred way.

  2. Rinse rice and place in rice cooker according to the appliance directions, season to taste
  3. Steam rice and fish together on the rice cooker cycle. The fish takes about 20 minutes to steam, which is why this works best with white rice.
While rice and salmon are steaming, make the sauce.

  1. Combine all sauce ingredients and whisk until smooth. Add more water to thin if needed.

  2. Prep veggie of choice. Our go to is roasted broccoli.

Assemble bowls.

  1. Fill bowls with rice and veggies and top with steamed salmon, and top with gochujang sauce, sesame seeds, and scallions.