Ingredients:
- 1 cup cooked brown rice
- 150g salmon fillet
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 cup spinach
- 1 medium carrot, julienned
- 1/2 cucumber, julienned
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar
- 1 tablespoon cooking oil
- 1 egg (optional)
Gochujang Sauce:
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon water
Instructions:
- Season salmon with soy sauce and a drop of sesame oil.
- Pan-sear salmon for 3-4 minutes per side until cooked through. Flake into pieces.
- Quickly blanch spinach in boiling water for 30 seconds, drain and squeeze out excess water.
- Season spinach with a dash of sesame oil and pinch of salt.
- Mix cucumber with a splash of rice vinegar and pinch of sugar.
- If using egg, fry until desired doneness.
- Mix all sauce ingredients together.
- Assemble bowl: brown rice on bottom, arrange salmon, spinach, carrot, and cucumber in sections on top.
- Top with fried egg if using, and drizzle with gochujang sauce.