Introduction

This Grilled Salmon Rice Bowl is a flavorful and satisfying meal that combines tender, marinated salmon with sweet corn and a spicy gochujang dressing. Perfect for a quick weeknight dinner, it’s both delicious and easy to prepare.

This image shows a black bowl with small light pink flower designs on the outside, filled with a colorful dish. At the base inside the bowl, there is a layer of white rice. On top of the rice, there are four main parts: golden-yellow corn with bits of green herbs on the left front, dark green seaweed to the left back, a cluster of grilled, glazed salmon pieces with a shiny, caramelized orange-brown surface in the center and right, and light-colored kimchi with a slightly red hue at the front right. The bowl sits on a wooden surface, and in the background, there is a blue cup with floral patterns filled with a brown liquid, all on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g salmon fillet (preferably skin on) – cut into 1-inch cubes
1 ear corn
Korean fried seaweed flakes
Japanese or Korean mayonnaise
Salt & pepper
Steamed rice (such as Calrose rice)

For the marinade:

2 cloves garlic, minced
1 tbsp soy sauce
2 tbsp olive oil
1 tbsp rice vinegar
1 tbsp sugar (brown sugar recommended)
1 tbsp sesame oil

For the gochujang dressing:

2 tsp gochujang (Korean red pepper paste)
1 tbsp soy sauce
1 tbsp honey
2 tsp sesame oil

Instructions

Step 1: Combine all marinade ingredients in a bowl and mix well.
Step 2: Pour the marinade over the cubed salmon, ensuring all pieces are coated. Marinate in the fridge for at least 30 minutes.
Step 3: Cook the ear of corn on a griddle or pan, turning each side for about 5 minutes until slightly charred and translucent. Alternatively, you can cook it in the microwave.
Step 4: Slice the corn kernels off the cob and place them in a medium bowl. While still warm, season with mayonnaise, salt, and pepper. If you’re out of mayonnaise, grated Parmesan cheese makes a great substitute.
Step 5: Heat an ungreased non-stick pan over medium heat. Place the salmon cubes skin side down and cook for 1 minute before flipping.
Step 6: Cook the salmon for no more than 2 minutes total to avoid overcooking, then remove from heat.
Step 7: Assemble the rice bowl by placing steamed rice in a bowl, topping it with the grilled salmon, seasoned corn, a drizzle of gochujang dressing, and sprinkling with Korean fried seaweed flakes.

Tips & Variations

Use brown sugar in the marinade for a richer sweetness and depth of flavor.
If fresh corn is unavailable, frozen corn kernels work well when sautéed with seasoning.
You can swap gochujang dressing for a simple soy and sesame oil mix if you prefer less heat.
For added texture, consider topping the bowl with chopped scallions or toasted sesame seeds.
Grated Parmesan cheese is a great alternative to mayonnaise for a different creamy element.

Storage

Store any leftover grilled salmon and corn separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a pan or microwave to avoid drying out the salmon. Keep rice refrigerated and reheat with a splash of water to maintain moisture.

How to Serve

A round bowl with a dark brown rim is filled with layers of food. The bottom layer is white rice, partially hidden. On top, there are four sections: grilled salmon pieces with a shiny brown glaze in the center, dark green seaweed with sesame seeds to the left, creamy yellow corn mixed with herbs at the bottom, and light pink kimchi on the right. The textures vary from soft rice to crispy seaweed and tender salmon. The bowl sits on a white marbled surface with a wooden spoon and chopsticks nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish instead of salmon?

Yes, firm fish like tuna or swordfish cubes can work well with this recipe, though cooking times may vary slightly.

How spicy is the gochujang dressing?

Gochujang has a mild to medium heat with a sweet and savory profile. You can adjust the amount to suit your tolerance or substitute with a non-spicy sauce if preferred.

Grilled Salmon Rice Bowl with Gochujang Dressing Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

This Grilled Salmon Rice Bowl features tender, marinated salmon cubes grilled to perfection alongside charred corn kernels seasoned with Japanese mayonnaise and Korean fried seaweed flakes, served over steamed Calrose rice. The bowl is finished with a flavorful gochujang dressing, combining Korean flavors with simple cooking techniques for an easy yet delicious meal.

Author: zara
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Korean Fusion

Ingredients

Scale

Salmon and Marinade

250 g salmon fillet (preferably skin on), cut into 1-inch cubes
2 cloves garlic, minced
1 tbsp soy sauce
2 tbsp olive oil
1 tbsp rice vinegar
1 tbsp brown sugar
1 tbsp sesame oil

Corn Topping

1 ear corn
Korean fried seaweed flakes, for garnish
Japanese or Korean mayonnaise, to taste
Salt and pepper, to taste

Gochujang Dressing

2 tsp gochujang (Korean red pepper paste)
1 tbsp soy sauce
1 tbsp honey
2 tsp sesame oil

Other

Steamed rice (Calrose rice recommended)

Instructions

Prepare the Marinade: Combine garlic, soy sauce, olive oil, rice vinegar, brown sugar, and sesame oil in a bowl. Mix well to ensure the sugar dissolves and ingredients are fully incorporated.
Marinate the Salmon: Pour the marinade over the cubed salmon, mixing to coat all pieces evenly. Cover and refrigerate for at least 30 minutes to let the flavors infuse.
Cook the Corn: Heat a griddle or non-stick pan over medium heat. Place the ear of corn on the pan and cook each side for about 5 minutes until slightly charred and translucent. Alternatively, cook the corn in the microwave until tender.
Prepare Corn Kernels: Once the corn has cooled slightly, slice the kernels off the cob into a medium bowl. While still warm, season the kernels with Japanese or Korean mayonnaise, salt, and pepper. If mayonnaise is unavailable, grated parmesan cheese is a good substitute for added richness.
Cook the Salmon: Heat an ungreased non-stick pan over medium heat. Place marinated salmon cubes skin side down and cook for 1 minute to crisp the skin. Flip and cook the other side for up to 1 minute more. Avoid cooking for more than 2 minutes total to prevent overcooking and maintain tenderness.
Prepare the Gochujang Dressing: In a small bowl, whisk together gochujang, soy sauce, honey, and sesame oil until well combined, forming a smooth, spicy-sweet dressing.
Assemble the Bowl: Place steamed Calrose rice in serving bowls. Top with cooked salmon cubes and the seasoned corn kernels. Drizzle with the gochujang dressing and sprinkle Korean fried seaweed flakes over the top for a final garnish.

Notes

Do not overcook the salmon; 2 minutes total cooking time is sufficient for tender, juicy salmon cubes.
If you run out of Japanese or Korean mayonnaise, grated parmesan cheese can add a nice umami flavor to the warm corn.
Use Calrose rice for authentic texture and flavor, but any short-grain steamed rice will work.
Marinating the salmon for longer than 30 minutes will intensify the flavor but avoid marinating overnight to maintain the fish’s texture.
Adjust the amount of gochujang in the dressing based on your heat tolerance.

Keywords: Grilled salmon, rice bowl, Korean food, gochujang dressing, corn, marinated salmon, quick dinner