Spicy salmon rice bowls recipe
 Transform salmon fillets into these spicy gochujang salmon bite bowls in no time. The perfect healthy lunch or dinner. Each serving provides 327 kcal, 19.9g protein, 34.4g carbohydrate (of which 2.4g sugars), 11.8g fat (of which 2.1g saturates), 1.4g fibre and 1.3g salt. 2 tbsp gochujang1 tbsp rice vinegar1 tsp soy sauce1 small garlic clove, crushed1 tsp minced fresh root ginger 2 large salmon fillets, skin removed and cut into 2cm/¾in cubes2 x 250g pouches microwave sticky rice½ tbsp vegetable oil1/3 cucumber, peeled and chopped into 1cm cubes100g/3½oz kimchi, roughly choppedtoasted sesame seeds, to serve (optional) 2 tbsp gochujang 1 tbsp rice vinegar 1 tsp soy sauce 1 small garlic clove, crushed 1 tsp minced fresh root ginger 2 large salmon fillets, skin removed and cut into 2cm/¾in cubes 2 x 250g pouches microwave sticky rice ½ tbsp vegetable oil 1/3 cucumber, peeled and chopped into 1cm cubes 100g/3½oz kimchi, roughly chopped toasted sesame seeds, to serve (optional) Method Whisk together the gochujang, rice vinegar, soy sauce, garlic and ginger in a shallow dish to make a smooth paste.Add the salmon to the gochujang mixture and stir to combine. Heat the rice according to the packet instructions and set aside.Heat the oil in a non-stick frying pan over a high heat. Once the oil is shimmering, add the salmon pieces. Almost as soon as you’ve added the salmon to the pan, turn the bites over with tongs. Add the rest of the sauce from the dish and stir before removing from the heat. The salmon bites should be just cooked through.Serve the salmon and any sauce from the pan with the rice, cucumber and kimchi. Sprinkle with the toasted sesame seeds, if using. Whisk together the gochujang, rice vinegar, soy sauce, garlic and ginger in a shallow dish to make a smooth paste. Whisk together the gochujang, rice vinegar, soy sauce, garlic and ginger in a shallow dish to make a smooth paste. Add the salmon to the gochujang mixture and stir to combine. Add the salmon to the gochujang mixture and stir to combine. Heat the rice according to the packet instructions and set aside. Heat the rice according to the packet instructions and set aside. Heat the oil in a non-stick frying pan over a high heat. Once the oil is shimmering, add the salmon pieces. Almost as soon as you’ve added the salmon to the pan, turn the bites over with tongs. Add the rest of the sauce from the dish and stir before removing from the heat. The salmon bites should be just cooked through. Heat the oil in a non-stick frying pan over a high heat. Once the oil is shimmering, add the salmon pieces. Almost as soon as you’ve added the salmon to the pan, turn the bites over with tongs. Add the rest of the sauce from the dish and stir before removing from the heat. The salmon bites should be just cooked through. Serve the salmon and any sauce from the pan with the rice, cucumber and kimchi. Sprinkle with the toasted sesame seeds, if using. Serve the salmon and any sauce from the pan with the rice, cucumber and kimchi. Sprinkle with the toasted sesame seeds, if using. Recipe tips Choose salmon fillets that are an even thickness, instead of ones that are very thin at one end. This will create even-sized salmon bites that will cook at the same rate.