Salmon Buddha Bowls with Soy Vinaigrette

Name: Salmon Buddha Bowls with Soy Vinaigrette
Total time: 30 min
Yield: 4 serving(s)
Ingredients: Soy Vinaigrette:; 2 tablespoons tamari; 2 tablespoons mirin; 2 tablespoons rice wine vinegar; 1 tablespoons sesame oil; 1 pound wild-caught salmon, cut into 4 pieces; salt and ground black pepper to taste; 2 tablespoons olive oil; 2 cups cooked brown rice; 1 avocado, diced; ½ cup thinly sliced green onion; ½ cup chopped fresh cilantro; 1 tablespoon toasted sesame seeds; 1 strip nori, shredded

Marrekus and Krysten Wilkes Website

Salmon Buddha Bowls with Soy Vinaigrette

Share This Recipe

Our delicious Asian-style Buddha bowls are packed with salmon, avocado, green onions, cilantro, and nori (seaweed). This flavorful dish is served with a homemade soy vinaigrette prepared with tamari, mirin, rice wine vinegar, and sesame oil. It is served over a bed of perfectly cooked brown rice and garnished with a flurry of sesame seeds. Believe it or not, this healthy bowl is ready to enjoy in just about half an hour!

Print recipe

Servings: 4

Ready in: 30min PT30M

Ingredients

Soy Vinaigrette:
2 tablespoons tamari
2 tablespoons mirin
2 tablespoons rice wine vinegar
1 tablespoons sesame oil
1 pound wild-caught salmon, cut into 4 pieces
salt and ground black pepper to taste
2 tablespoons olive oil
2 cups cooked brown rice
1 avocado, diced
½ cup thinly sliced green onion
½ cup chopped fresh cilantro
1 tablespoon toasted sesame seeds
1 strip nori, shredded

Directions

Combine tamari, mirin, vinegar, and sesame oil in a bowl.
Season salmon with salt and pepper.
Heat oil in a sauté pan over medium-high heat. Cook salmon in oil until it flakes easily with a fork, 3 to 4 minutes per side.
Divide rice into four bowls. Place a salmon piece atop each rice portion; add diced avocado, green onions, and cilantro. Drizzle soy vinaigrette over the bowls; sprinkle with sesame seeds and shredded nori.

Mealthy tip:

Salmon is ready when it flakes easily with a fork. You can also use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F from the thickest part of the fillet.

Tagged:

Dinner Fusion Quick And Easy Ready In 30 Lunch American Asian Rice Salmon Brown Rice Low-carb Soy Sauce Rice Wine Vinegar

Reviews

5.0out of 5 Stars

(5 Reviews)

How would you rate this recipe?

What others are saying

Santana Williams says:

I did shrimp and salmon both, with all the fixings like avocado, green onions, cilantro, and seaweed. I also just used a simple soy sauce instead of the dressing. Thanks for the idea, I really love the way it turned out.

DC Cote says:

My one critique, which is in easy fix, is to add more veggies like bell peppers and edamame. It just felt like it was missing something, but once I added peppers and edamame it really helped. The soy vinaigrette was also really good.

Alex Cabral says:

When I think of Buddha bowls, I think of vegan grain bowls. Not sure what the true definition is, but these are definitely delicious. The only thing that was missing for me in this recipe was more veggies, so I added broccoli and carrots.

Greg Jones says:

These salmon bowls were really good. I've always loved the Asian-inspired flavors when making salmon. The soy vinaigrette was a nice addition too, perfect for drizzling.

Laura Griffin says:

This salmon bowl was really good. I love using the shredded nori! I had some extra strips in my pantry and was glad to put them to use. The soy vinaigrette was also really delicious, perfect for drizzling!