Korean · Dinner
Caramelized Soy Salmon Rice Bowl
Salmon Bulgogi Rice Bowl
Korean rice bowl with salmon glazed in soy, pear, garlic, and sesame, seared until caramelised and flaked over rice with cucumber, sesame seeds, scallion, and crisped seaweed strips.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
685Calories
42gProtein
28gFat
62gCarbs
8gSugar
2gFiber
1120mgSodium
105mgChol
Goes well with
Off-dry German RieslingOff-dry German Riesling — A crisp, dry w...
local
Junmai sake, chilledJunmai sake, chilled — A clean, smooth p...
international
Instructions
1
Prep
Rinse rice until water runs clear. Julienne cucumber. Cut seaweed into thin strips. Grate pear, garlic, and ginger. Slice scallions. Whisk soy sauce, pear, brown sugar, mirin, sesame oil, garlic, ginger, and black pepper into a smooth glaze.
2
Boil
Combine rinsed rice with 240ml water in a saucepan, bring to a boil over high heat, cover, reduce to lowest heat, and cook 12 minutes until water absorbs. Rest covered off heat 5 minutes.
3
Sear
Heat neutral oil in a wide skillet over medium-high. Lay salmon fillets skin-side down, pan-fry 4 to 5 minutes until skin turns crisp and deep golden. Flip, brush tops with 2 tbsp glaze, pan-fry flesh side 3 to 4 minutes until just opaque at centre. Transfer to a plate, rest 2 minutes, then flake into large chunks.
4
Fry
Crack eggs into the same skillet over medium-high heat, fry 90 seconds until whites set and yolks run. While eggs fry, spoon half the remaining glaze over salmon to marinate.
5
Plate
Divide rice between two wide bowls, arrange cucumber to one side of each, pile salmon in centre, slide fried egg on top of each, drizzle remaining glaze, scatter scallions, sesame seeds, and seaweed strips.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) salmon fillet, skin-on
- 170g (6 oz) short-grain white rice
- 240ml (1 cup) water
- 200g (7 oz) cucumber
- 2 sheets roasted seaweed
- 40ml (2.7 tbsp) soy sauce
- 120g (4.2 oz) asian pear
- 20g (0.7 oz) light brown sugar
- 20ml (1.3 tbsp) mirin
- 20ml (1.3 tbsp) toasted sesame oil
- 20ml (1.3 tbsp) neutral oil
- 6 garlic cloves
- 20g (0.7 oz) fresh ginger
- 2 scallions
- 10g (2 tsp) toasted sesame seeds
- 2 large eggs
- 0.5 tsp fine sea salt
- 0.5 tsp freshly ground black pepper