Grilled Salmon Rice Bowl
Prep time
Cook time
Total time
Recipe type: Seafood
Serves: serves 2
  • 250 g salmon fillet (preferably skin on) – cut into 1-inch cubes
  • 1 ear corn
  • Korean fried seaweed flakes
  • Japanese / Korean mayonnaise
  • Salt & pepper
  • Steam rice (I’m using Calrose rice)
  • Marinade for salmon:
  • 2 cloves garlic - minced
  • 1 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tbsp rice vinegar
  • 1 tbsp sugar (I’m using brown sugar)
  • 1 tbsp sesame oil
  • Gochujang dressing:
  • 2 tsp gochujang (Korean red pepper paste)
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 2 tsp sesame oil
  1. Combine all the ingredients for the marinade and mix well.
  2. Pour all over the cubed salmon and marinated for at least 30 mins in the fridge.
  3. Place the corn on a griddle or pan and cook each sides for 5 mins, until slightly charred and translucent. Alternatively, you could cook it in the microwave. Click here for method.
  4. Slice the corn kernels and place them in a medium bowl.
  5. While they are still warm, seasoned with mayonnaise, salt and pepper. Since I ran out of mayonnaise, I used grated parmesan cheese instead.
  6. Heat up an ungreased non-stick pan and place the salmon cubes, skin side down.
  7. Cook for 1 min before flipping them over.
  8. *To avoid overcooking the salmon, do not cook them for more than 2 mins.
Recipe by Bear Naked Food at