Spicy Salmon Rice Bowl (Serves 2)

🌶️ Spicy Salmon Rice Bowl (Serves 2)

🍣 Spicy Glazed Salmon:

• 2 salmon fillets (skin-on or off)
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp honey or maple syrup
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 clove garlic, minced
• ½ tsp grated ginger

🍚 Base & Toppings:

• 2 cups cooked sushi rice (or jasmine/brown rice)
• 1 cup shredded cabbage (or kale)
• ½ avocado, sliced
• ¼ cup pickled ginger
• 2 tbsp furikake (or sesame seeds)
• Green onions, sliced
• Sriracha mayo (mix 2 tbsp mayo + 1 tsp sriracha)

🥒 Optional Extras:

• Quick-pickled cucumbers (sliced cukes + rice vinegar + sugar)
• Crispy shallots
• Roasted seaweed strips

🔥 Instructions:

1. Cook the Salmon:

• Whisk gochujang, honey, soy sauce, vinegar, sesame oil, garlic, and ginger.
• Pan-sear salmon skin-side down in oil over medium-high heat for 3-4 mins. Flip, brush with glaze, and cook 2-3 mins more.

2. Assemble Bowls:

• Layer rice, cabbage, avocado, and salmon.
• Drizzle with sriracha mayo and extra glaze.
• Top with furikake, pickled ginger, green onions, and other extras.

🌟 Pro Tips:

• Meal prep: Batch-cook rice and glaze for easy lunches.
• Extra crispy skin? Press salmon with a spatula while searing.
• Vegetarian swap: Use crispy tofu or roasted mushrooms.

This bowl is sweet, spicy, creamy, and crunchy—all in one bite! Let me know if you want a milder version. 😊🍱