I simply love a bowl for a quick and easy dinner-may it be with tuna, just veggies or my Salmon Buddha Bowl. I think bowls are the comfort food. And if not, let’s declare it! 🙂
But why are they called Buddha Bowls? Let’s quote Wikipedia for this:
Here are several explanations for why the name refers to Buddha. It may originate from presenting a balanced meal, where balance is a key Buddhist concept, from the story of Buddha carrying his food bowl to fill it with whatever bits of vegetarian food villagers would offer him, to the explanation of the overstuffed bowl resembling the belly of Budai, a 10th-century Chinese monk often confused with Buddha.[1]
The Salmon Buddha Bowl is actually part of my Food for Days category. Because if you made a double portion of my Asia-style salmon with some rice, great! Then you still have enough salmon and rice left for a Salmon Buddha Bowl. And if not, the salmon is made in no time! And if you don’t feel like rice at the moment, quinoa tastes great too 😉
Which marinade for the salmon:
For the marinade I always use some freshly grated ginger and garlic, soy sauce, brown sugar, some honey and that’s it! I mix the marinade together and then let the deboned salmon marinate in the fridge for about 30 minutes. Then, depending on the thickness of the salmon, simply place in the oven for 15-20 minutes.
As you can see, it’s actually quite simple. And you can find the exact recipe for the salmon here.
Currently I like to use sushi rice for my bowls, I then cook it according to the instructions on the package, let it cool down and then add 1 tablespoon of sushi rice vinegar and some Mirin (Chinese rice wine). But don’t worry, the Salmon Buddha Bowl also tastes great when served with basmati/jasmine or your favourite rice as well.
How to prepare Edamame
You should be able to buy frozen, but already shelled Edamame in your favourite supermarket. You simply place them in a bowl and pour hot water on them to defrost them.
After about 5 Minutes, simply remove the water and your Edamame should be ready to go.
What are my favourite Buddha Bowl toppings?
Just put your favourite vegetables together and have fun arranging this colourful bowl! It’s best to just see what’s in your fridge.
My personal favourites are avocado, some carrot, edamame, some mango, red onion or some baby spinach. And with this you will have a terrific bowl!
Oh yes, another little tip—if you like it a little “sloppy”, simply mix some Mayo (if you have it, preferably with Kewpie, Japanese mayonnaise) with sweet chilli sauce and serve with it. The sauce is stirred together super quickly and gives the food that finishing touch.
Much love and enjoy!
love, sabrina x
Salmon Buddha Bowl
weeknight dinner
simple-
Prep time: 10 minutes -
Cook time: 15 minutes -
Total time: 25 minutes
Ingredients
| Salmon | |
|---|---|
| 300 g | salmon Asia Style |
| 200 g | cooked rice—roughly 100g uncooked rice |
| 1 | Avocado |
| 100 g | Mango |
| 1 | handful Edamame |
| 1 | handful spinach |
| 1 small red onion | |
| 2 | Tbsp Soy sauce |
| lime and coriander as per taste | |
| Sweet Chili Mayo | |
| 1 | Tbsp Mayonnaise |
| 2 | Tbsp Sweet Chili Sauce |
Utensils
- if you like, some chopsticks
Steps of preparation
- If you haven’t cooked the salmon or rice yet, please cook the salmon as per the Salmon Asia Style recipe and cook the rice as per cooking instructions on the packet
- Place the shelled Edamame in a bowl and add how water
- Wash and cut the fruit & vegetables in small pieces
- Mix the Mayo and the sweet chilli sauce with each other
- Place the cooked rice in a bowl and add the salmon, the Edamame and your fruit & vegetables on top.
- Drizzle each plate with the Sweet Chili Mayo, soy sauce and garnish with coriander and lime as per taste.
- ENJOY
