Cook
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by cooking the rice according to packet instructions. Drain, fluff and set aside.
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For
2
M
I
2
Salmon fillets, 130g each, skin removed, cut into chunks
120
g
Dry long-grain rice
1/2
tsp
White sesame seeds
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Per Serving
Calories
517kcal
Fat
15.6g
Carbs
63.2g
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For best flavour, use a traditional Korean gochujang paste. It should be thick, deep red and slightly fermented. If using supermarket own brands, you may want to add more to achieve a deep flavour.
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Made it?
Pickled cucumber, steamed pak Choi, tenderstem broccoli or prawn crackers for a fakeaway vibe.
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Cook
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by cooking the rice according to packet instructions. Drain, fluff and set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
2
Salmon fillets, 130g each, skin removed, cut into chunks
120
g
Dry long-grain rice
1/2
tsp
White sesame seeds
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
517kcal
Fat
15.6g
Carbs
63.2g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For best flavour, use a traditional Korean gochujang paste. It should be thick, deep red and slightly fermented. If using supermarket own brands, you may want to add more to achieve a deep flavour.
Only visible to you
Made it?
Pickled cucumber, steamed pak Choi, tenderstem broccoli or prawn crackers for a fakeaway vibe.
Cancel
