Salmon Buddha Bowl

This salmon buddha bowl blends the simplicity of seared salmon and rice bowl with the rainbow of fun in a buddha bowl!

Course Dinner, Lunch

Cuisine American

Keyword brown rice, buddha bowl, salmon

Prep Time 10

Cook Time 20

Servings 2 servings

1 cup short-grain brown rice
12 ounces center-cut salmon fillet
¼ cup soy sauce
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 teaspoon chile sauce like Sriracha
1 garlic clove minced
1 teaspoon grated ginger
1 tablespoon brown sugar
Assorted vegetables for topping: shredded carrots purple cabbage, cucumber, avocado, red bell pepper
Garnishes: cilantro sesame seeds

Cook rice per package directions.
Meanwhile, add salmon to a shallow dish. Add soy sauce through brown sugar to a small jar and whisk with a fork. Pour half of the sauce on top of the salmon and brush all over to evenly coat. Reserve the remaining sauce for later.
Heat a swish of olive oil in a small nonstick skillet over medium high. Add salmon fillets skin side up and cook until the salmon flesh is browned and crispy (about 5 minutes). Flip and cook the second side for an additional 3-5 minutes or until cooked to your preferred doneness.
To serve: spoon rice into bowls and top with a piece of salmon. Spoon additional sauce over the top. Add vegetables and top with garnishes.