Sesame Chili Salmon Rice Bowl
Comforting salmon rice bowl with spinach, carrots, mushrooms, fresh avocado, a fried egg, and homemade citrusy sesame gochujang sauce.
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Cooking tools:
- Skillet
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Pot
- Stove
- Spatula
- Fork
- Paper towel
- Serving bowl
- Measuring spoon
- Measuring cup
- Tongs
- Spoon
- Plate
Ingredients
- 1 tablespoon gochujang
- 1 tablespoon brown sugar
- 1/2 tablespoon low-sodium soy sauce
- 1 tablespoon ginger paste
- 3 cloves garlic (minced or pressed)
- 1 tablespoon toasted sesame oil
- 1 tablespoon lemon juice
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds
- 2 fillets salmon (fillets, and skin removed)
- salt
- pepper
- 2 tablespoons avocado oil
- 1 large carrot
- 2 cups fresh spinach
- 8 cremini mushrooms ((aka baby bella) sliced thin)
- 1 tablespoon avocado oil
- 2 large eggs
- 1/2 avocado
- 1/2 cup cooked sushi rice
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