Kimchi Fried Rice with Miso-Glazed Salmon and Spicy Cucumber

Hello hungry people! Are you looking for a quick and easy Asian recipe? This kimchi fried rice with miso-glazed salmon and spicy cucumber is ready in less than 30 minutes. It’s perfect for a weekday dinner.

I used two small cucumbers for the cucumber salad. But you can use a large cucumber instead and use half of it. I have cut the cucumbers with a wave cutter, it makes it looks nice and helps the vinaigrette stick better to the slices. The cucumber salad is similar to the spicy cucumber salad which I shared a while ago.

This dish is meant to be served warm, but it’s also taste good when it’s cold. Great for hot days or to take to work. Just store it in the fridge and enjoy when you are having a well-deserved break.

I personally love the combo of the salmon with the kimchi rice and the freshness of the cucumber salad, think the flavours are well balanced, and I hope you enjoy this recipe as much as I do!

Print recipe

Kimchi Fried Rice with Salmon

Kimchi Fried Rice with Miso Glazed Salmon and Spice Cucumber Salad

Prep Time20 minutes mins

Oven Time10 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Asian

Keyword: easy rice stir fry, kimchi fried rice, kimchi rice stir fry

Author: Annely

Servings: 2

Adjust servings here:

0.51x2x3x4x

Equipment

• cooking pot
• oven dish
• food brush or use the back of a spoon
• Mixing bowl
• wave cutter optional

Ingredients

 

MetricUS Customary

KIMCHI RICE

• 200 grams rice
• 5 tbsp kimchi
• 3 spring onions aka scallions
• sesame oil
• soy sauce

MISO SALMON

• 250 grams salmon
• 1 tbsp miso paste
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp water
• 1/4 tsp garlic powder

SPICY CUCUMBER SALAD

• 2 cucumber small
• a bit ginger
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 1/2 tsp chili flakes

TOPPING

• sriracha mayonnaise
• sesame seeds

Instructions

RICE

• Add the rice to a bowl or cooking pot. Add water and wash the rice by stirring it with your hand or with a spoon. Discard the water using a fine sieve or by slowly tilting the pot to remove the water. Repeat this process 3 times.
• Add fresh water to the washed rice. Keep the water level about 1 cm (about ½ inch) above the rice. Add a splash of sesame oil.
• Place the pot over low heat and cook until all the water has evaporated. Stir occasionally. Once all water is gone, cover with a lid and set aside.

SPICY CUCUMBER SALAD

• Wash the cucumber and slice it thinly. Use a regular knife or – like I did – a wave cutter.
• Use a large mixing bowl and make a vinaigrette. Add rice vinegar, soy sauce, sesame oil, ginger and chili flakes. Stir to combine.
• Add the sliced cucumber and mix well with the vinaigrette. Set aside.

MISO SALMON

• Preheat the oven to 250°C (480°F).
• Prepare the glaze in a small bowl. Add miso paste, soy sauce, rice vinegar, water and garlic powder. Whisk with a fork until smooth and well mixed
• OPTIONAL; rinse the salmon with water and pat it dry.
• Place the salmon in an oven dish. Use a food brush to cover the salmon with the glaze.
• Bake the salmon in the oven for 10 minutes.

KIMCHI-RICE

• Slice the spring onions.
• Heat a frying pan with a bit of oil. Sauté the spring onions over medium heat until soft.
• Change the temperature to low. Add the kimchi, cooked rice and soy sauce. Stir to combine.

PLATING

• Spoon the kimchi rice into the center of a bowl. Flatten the top with the side of a spoon.
• Place the salmon on top of the rice. Add the cucumber salad on the side.
• Add a few spring onions. Add sriracha mayo in thin lines. Add sesame seeds.

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Enjoy!