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Spicy salmon rice bowls
Fruit and vegetables
1 small
garlic
clove, crushed
1 tsp minced fresh root
ginger
1/3
cucumber
, peeled and chopped into 1cm cubes
Tins, packets and jars
2 x 250g pouches microwave sticky
rice
Cooking ingredients
2 tbsp
gochujang
1 tbsp
rice vinegar
1 tsp
soy sauce
½ tbsp
vegetable oil
Meat, fish and poultry
2 large
salmon
fillets, skin removed and cut into 2cm/¾in cubes
Other
100g/3½oz
kimchi
, roughly chopped
toasted sesame seeds, to serve (optional)
Back to recipe
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