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A vibrant salmon rice bowl featuring glazed salmon chunks, sliced cucumber, avocado, roasted broccoli, and pickled ginger over white rice.
Reda

Spicy Go-Chu-Jang Air Fryer Salmon Rice Bowl

Perfectly flaky air-fried salmon glazed with a sweet and spicy gochujang sauce, served over fluffy rice with crisp, fresh vegetables. A quick, healthy, and incredibly flavorful meal for any night of the week.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Korean-inspired
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the Gochujang Glaze
  • 2 tbsp Gochujang (Korean chili paste) Adjust to your spice preference
  • 1 tbsp Soy Sauce or tamari for gluten-free
  • 1 tbsp Honey or maple syrup
  • 1 tbsp Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • 1 clove Garlic finely minced
  • 1 tsp Fresh Ginger grated
For the Salmon and Bowl
  • 2 Salmon Fillets about 6 oz (170g) each, skin-on or off
  • 1 tsp Avocado Oil or another high-heat oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper freshly ground
  • 1 cup Uncooked Jasmine Rice or short-grain sushi rice
  • 1 large Cucumber thinly sliced
  • 1 cup Shredded Carrots
  • 1 cup Edamame shelled and cooked
  • 1 Avocado pitted and sliced
For Garnish (Optional)
  • 1 tbsp Toasted Sesame Seeds
  • 1 Scallion (Green Onion) thinly sliced
  • Kewpie Mayonnaise or Sriracha Mayo for drizzling

Equipment

  • Air Fryer
  • Small mixing bowl
  • Rice Cooker or Pot

Method
 

Prepare Rice and Glaze
  1. Cook the rice according to package instructions. While the rice is cooking, prepare the other components.
  2. In a small mixing bowl, whisk together all the ingredients for the Gochujang Glaze: gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.
Cook the Salmon
  1. Pat the salmon fillets completely dry with a paper towel. Season both sides with kosher salt and black pepper. Lightly brush the salmon with avocado oil.
  2. Preheat your air fryer to 400°F (200°C) for 3-5 minutes.
  3. Place the salmon fillets in the air fryer basket, skin-side down if applicable. Air fry for 5 minutes.
  4. After 5 minutes, open the air fryer and generously brush the top and sides of the salmon with about half of the gochujang glaze. Return the basket to the air fryer and cook for an additional 3-5 minutes, or until the salmon is cooked through and easily flakes with a fork. The glaze should be bubbly and slightly caramelized.
Assemble the Bowls
  1. Divide the cooked rice between two bowls. Place a salmon fillet on top of the rice, either whole or flaked into large pieces.
  2. Arrange the sliced cucumber, shredded carrots, cooked edamame, and sliced avocado around the salmon in the bowl.
  3. Drizzle any remaining gochujang glaze over the salmon and vegetables. Garnish with toasted sesame seeds, sliced scallions, and a drizzle of Kewpie mayo if using. Serve immediately.

Notes

No Air Fryer? No problem! Preheat your oven to 400°F (200°C). Place seasoned salmon on a parchment-lined baking sheet and bake for 10 minutes. Brush with glaze and bake for another 3-5 minutes until cooked through.
Storage: Store leftover salmon and rice in an airtight container in the refrigerator for up to 2 days. For best results, store fresh vegetables separately and assemble bowls just before serving.