In a small bowl, prepare Gochujang Sauce by combining gochujang paste, soy sauce, rice vinegar, sugar, olive oil and water. Whisk to incorporate until sugar is dissolved.
In a medium bowl, prepare Sesame Carrots by tossing together the carrots and green onions with soy sauce, sesame oil, rice wine vinegar and sesame seeds.
In a medium bowl, prepare Cabbage Slaw by combining shredded cabbage, salt and rice wine vinegar. Massage by hand until cabbage wilts slightly.
Begin preparing Rice Bowl by preheating a skillet over medium heat with oil. Place burgers in the pan and cook for 4-5 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 165°F. Remove, pat dry on a paper towel and slice into strips.
Build bowls by placing cooked sushi rice in the center of the bowl and arrange Sesame Carrots, Cabbage Slaw and edamame around the rice. Top with burger strips and gochujang sauce.
Garnish with extra green onion and sesame seeds.
Korean Salmon Rice Bowl
Preparation25 minutes
Cook Time 10 minutes
Serves 4-6
INgredients
For Gochujang Sauce:
¼ cup gochujang paste
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
2 tablespoons olive oil
2 tablespoons water
For Sesame Carrots:
2 cups carrots, peeled into ribbons
¼ cup thinly sliced green onion
1 ½ tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice wine vinegar
2 tablespoons toasted sesame seeds
For Cabbage Slaw:
2 cups shredded red cabbage
1 teaspoon fine sea salt
3 tablespoons rice wine vinegar
For Rice Bowl:
2 tablespoons olive oil
1 package Good Catch® Plant-Based Salmon Burgers
4 cups cooked sushi rice
1 cup shelled edamame
Thinly sliced green onions, for garnish
Sesame seeds, for garnish
Instructions
In a small bowl, prepare Gochujang Sauce by combining gochujang paste, soy sauce, rice vinegar, sugar, olive oil and water. Whisk to incorporate until sugar is dissolved.
In a medium bowl, prepare Sesame Carrots by tossing together the carrots and green onions with soy sauce, sesame oil, rice wine vinegar and sesame seeds.
In a medium bowl, prepare Cabbage Slaw by combining shredded cabbage, salt and rice wine vinegar. Massage by hand until cabbage wilts slightly.
Begin preparing Rice Bowl by preheating a skillet over medium heat with oil. Place burgers in the pan and cook for 4-5 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 165°F. Remove, pat dry on a paper towel and slice into strips.
Build bowls by placing cooked sushi rice in the center of the bowl and arrange Sesame Carrots, Cabbage Slaw and edamame around the rice. Top with burger strips and gochujang sauce.
