Wagamama Gochujang Salmon Rice Bowl

Wagamama gochujang salmon rice bowl costs £19.60 and carries 786 kcal, the donburi page's premium fish bowl. Salmon in a spicy gochujang sauce over white rice with pickled red cabbage, teriyaki kale and spinach, asian slaw, spring onion, lime and sesame, gluten free marked and carrying the usual fillet small bones advisory.

This is the most vegetable serious bowl on the page. Two cooked greens and two raw pickled elements surround the fish, so every forkful of rich glazed salmon meets something sharp or green on the way down, and the lime wedge resets the whole bowl whenever squeezed. The gochujang treatment on salmon runs hotter than the teriyaki treatment two lines up, sweet Korean heat against fish fat, an argument the salmon wins.

The numbers say premium but reasonable: 786 kcal with a serious 36 g of protein and the fish oils that justify salmon's price anywhere, sugar at 21 g from the glaze and pickles, moderate salt for a glazed bowl. The price at £19.60 matches the tantanmen at the top of the bowls, and it is published.

The realistic decision is between this and the salmon teriyaki soba, same fish, two treatments: the soba plate is bigger, sweeter and noodle based; this bowl is hotter, greener and gluten free marked, and it eats cleaner. Anyone eating salmon for the health of it should land here.

On how much is the gochujang salmon bowl, £19.60 stands, higher in the usual postcodes. It wants little alongside; edamame at most, sparkling water or a green tea, and the bowl carries the rest itself.