Easy Korean BBQ Rice Bowls

Rice Bowl

• 1 1/2 pounds salmon, cut into 1-inch chunks
• 1/2 teaspoon McCormick® Sea Salt Grinder
• 1/4 teaspoon McCormick® Pure Ground Black Pepper
• 1/4 cup Frank's RedHot® Korean BBQ Squeeze Hot Sauce, plus more for drizzling
• 2 tablespoons vegetable oil
• 3 cups hot cooked white or brown rice

Optional Toppings

• Thinly sliced cucumber
• Thinly sliced red onion
• Sautéed mushrooms
• Shredded carrots
• Shredded red cabbage
• Toasted sesame seeds
• Shelled edamame
• Chopped green onion
• Chopped fresh cilantro

directions

1. Place protein of choice (salmon, chicken or tofu) in medium bowl. Sprinkle with salt and pepper, mixing gently to season evenly. Add Frank's RedHot Korean BBQ Squeeze Sauce, tossing gently to coat. Cover and refrigerate 15 to 30 minutes.
2. Heat oil in large skillet on medium heat. Add marinated protein to pan. Cook, stirring occasionally, until lightly browned and cooked through. Remove from heat. Set aside.
3. Spoon about 1/2 cup hot cooked rice into each of 6 serving bowls. Divide cooked protein and place over top of rice. Add your choice of toppings and drizzle with additional Frank's RedHot Korean BBQ Squeeze Sauce to serve.
   
   Test Kitchen Tip: Also great with peeled and deveined shrimp or leftover rotisserie chicken. Season and marinate shrimp 15 minutes and cook as directed in Step 2. To make with chopped rotisserie chicken or other leftover cooked proteins, add to skillet along with Korean BBQ Squeeze Sauce and cook over medium-low heat just until heated through. Use to build bowls as directed.