I refrigerated this and had it chilled the next day, and it was refreshingly good! I swapped out the rice for tofu, and got cubes of semi-firm marinated tofu. The tofu, beanspouts and pickled cucumber all tasted like things you’d get as banchan in Korean restaurants. My favourite things in the bowl were the tender seared salmon, the crunchy beansprouts, the nicely seasoned cucumber, and the tofu. I didn’t use the sauce as I tried a little and it was rather salty, and the ingredients tasted good on their own.

Main: soy citrus salmon
Sides: beansprouts, carrot, corn, pickled cucumber, spinach
Base: tofu (+$2)
Sauce: soy garlic jang