Transform salmon fillets into these spicy gochujang salmon bite bowls in ... Whisk together the gochujang, rice vinegar, soy sauce, garlic and ginger in a shallow dish to make a smooth paste.

These spicy rice balls are packed with flavour and surprisingly easy to make. Dip in oyster sauce mayonnaise for ... Meanwhile, place the salmon, mayonnaise, mirin, sriracha and coriander stems ...

Add the BBQ glaze and the sh stock, then cook for 5 minutes. 2. Add the salmon to the greens and toss slightly. Serve on the hot noodles. Cook's note: Use rice instead of noodles and tuna instead of ...

Season with a pinch each salt and black pepper, and pulse to combine. Pat salmon dry. Smear fillets with rub until lightly coated all over. Lightly brush skin side of fillets with oil and season ...

Sauce will keep in an airtight container in the fridge up to 2 weeks. Before serving, gently reheat in a small pan to just a little warmer than room temperature. Make the salmon: Preheat oven to ...

For fuller flavors, we cut the salmon into nice chunks of ¾ inches, and mixed it all with our spicy mayo sauce. We used Kinmemai Better Brown for it’s excellent quality. With the rice polishing ...

Spicy Hot-Smoked Salmon Noodles is a flavorful and satisfying dish that combines the smoky goodness of hot-smoked salmon with the heat of spicy noodles. The salmon is hot-smoked to perfection, giving ...