Buddha bowl with salmon, brown rice and pickles

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Buddha bowls have been in vogue for a while and we still like to make them for dinner. They are healthy and rich in protein, nutritious and easy to make. And ideal for using up leftovers! We prefer to make this Buddha bowl with salmon, brown rice and Japanese pickles.


For 2 people:

  • 2 pieces of salmon
  • Splash of oyster sauce
  • 200 grams of brown rice
  • 100 grams baby spinach
  • Handful of edamame (soybeans)
  • 1 avocado, sliced
  • Coriander, finely chopped
  • sunflower oil
  • Pepper and salt

For the pickled radishes:

  • Bunch of radishes, quartered
  • 1 teaspoon salt
  • 3 teaspoons sugar
  • 1 teaspoon rice vinegar

For the scallion oil:

  • 1 bunch spring onion, thinly sliced
  • 5 cm piece of ginger, grated
  • 60 ml neutral oil
  • 1 teaspoon soy sauce
  • 3/4 teaspoon sherry vinegar
  • Pinch of salt

buddha bowl always contains a base of fiber, vegetables, a protein-rich ingredient such as chicken or eggs and tasty toppings.

What should also not be missing is a tasty dressing. We prefer to use scallion oil : there is actually no Dutch translation for it, but it is a commonly used ingredient in Asian cuisine. Top chef David Chang of Momofuku , for example, loves it. And we as well. You can stir what you have left through the fried rice. Or through hot noodles.

You can still personalize this buddha bowl with seeds and nuts, sprouts and other vegetables. Whatever you like!

Buddha bowls with salmon

This is how you make this Buddha bowl with salmon

Start with the pickled radish. You can also do this a day or even a few days in advance. Mix the radish with all the ingredients in a sealable container and refrigerate until ready to use. The longer the radishes marinate, the more pink they will become.

Cook the brown rice.

For the scallion oil, mix all ingredients in another sealable container. Let stand for at least fifteen minutes until use.

Coat the salmon with the oyster sauce and salt and pepper. Heat a frying pan on medium heat, add neutral oil and fry the salmon until it is cooked and has a nice colour.

Put the spinach in a colander and put it in the sink. Bring a pitcher of water to a boil and pour the boiled water over the spinach until it wilts. Squeeze out some liquid and let it stand until use.

Mix the edamame/soybeans with some salt and pepper.

Now you can start preparing the buddha bowls. Mix the rice with some of the chopped coriander and spoon into the bowls. Place the salmon in the center of the bowls. Place the remaining vegetables on either side of the salmon. Finally, season the salmon with salt and pepper and spoon the scallion oil onto the bowls.

Other recipes with salmon:

  • Japanese salmon with miso butter, spinach & garlic
  • salmon with a herb crust and pomegranate seeds
  • Asian-style fish: grilled salmon with sticky tamarind sauce

Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

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