15Minute Spicy Gochujang Canned Salmon Rice Bowls Recipe
This ultimate pantryraid meal is ready faster than boiling the kettle Our creamy fiery Spicy Canned Salmon Rice Bowls make quick Canned Salmon Meal Prep irresis
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Cooking tools:
- Can opener
- Mixing bowl
- Fork
- Measuring spoon
- Measuring cup
- Whisk
- Microwave
- Stovetop saucepan
- Serving bowl
- Colander
- Cutting board
- Chef's knife
Ingredients
- 2 cups cooked rice (warm, short-grain white rice)
- 1 (6 oz) can Canned Salmon, drained very well
- 2 Tbsp Mayonnaise (preferably Kewpie)
- 1 Tbsp Gochujang (Korean Hot Pepper Paste)
- 1 tsp Rice Vinegar
- 1 tsp Soy Sauce (Low Sodium)
- ½ tsp Toasted Sesame Oil
- ½ tsp Maple syrup or honey
- 2 Tbsp Spring Onions, thinly sliced
- ¼ cup Cucumber, diced finely
- 2 sheets Nori (Roasted seaweed, cut into thin strips)
- 1 tsp Toasted Sesame Seeds
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