Cook the rice
- Cook the rice according to pack instructions.
- Fluff with a fork and set aside to cool slightly.
Prepare the marinade
In a small bowl, mix together the gochujang paste, soy sauce, honey, sesame oil, garlic and ginger.
Cook the salmon
- Preheat your air fryer to 180°C.
- Place the salmon fillets in the basket and brush generously with the marinade.
- Cook for 8–10 minutes, depending on thickness, until cooked through and slightly caramelised.
(No air fryer? Bake at 180°C fan for 12–15 minutes.)
Assemble the bowl
- Divide the rice between bowls.
- Flake the salmon into large pieces and place on top.
- Arrange the avocado, carrot, cucumber and radish around the bowl.
Garnish and serve
- Sprinkle with sesame seeds and spring onions.
- Add fresh herbs or chilli if you like.
- Serve with a squeeze of lime for extra freshness.
💡Optional
- Add edamame beans for extra protein
- Swap honey for maple syrup if preferred
- Drizzle with sriracha mayo for extra indulgence
- Use brown rice or quinoa for a wholegrain option
