clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crispy salmon buddha bowl on salad plate

Crispy Salmon Buddha Bowl

  • Author: alicia gonzalez tome
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Main course
  • Cuisine: Australian
  • Diet: Gluten Free


This crispy salmon buddha bowl with miso-tamari sauce, it's packed with so much flavour and good-for-you ingredients. Ready in less than 30 minutes, it is perfect for lunch or dinner. Gluten-free & dairy-free.



1/2 cup of jasmine rice (or rice of choice)

2 cups of mixed leaves

2 radishes cut in thin slices

1 spring onion cut in slices

1 small lebanese cucumber cut in slices

1/3 cup of edamame

1/2 avocado sliced

2 salmon fillets (approx. 150g each)

Black sesame seeds (optional)

Miso-tamari sauce

1 tbsp of miso paste

2 tbsp of tamari

3 tbsp of veggie stock

1 tbsp of honey

1/2 tsp of tapioca flour


  1. Start by cooking the rice: Boil or steam the rice as per packet instructions. You might also want to check this post about how to make easy steamed rice.
  2. Make the miso-tamari sauce: Add all the sauce ingredients except the tapioca flour to a small pot on medium heat. Combine well with a whisk, until you get a homogeneous mixture. Stir the tapioca and stir with the whisk. Let it bubble for a few minutes until it thickens.
  3. Cook the salmon: Add a drizzle of olive oil to a pan on medium-high heat. Add the salmon with the skin down first, and add a bit of sauce to the top and sides. Cook for a few minutes, quickly seal the sides, flip over, and cook for a few more minutes with the skin up, until is crispy on the outside and cook to your taste on the inside.
  4. Plate the bowl: Add the rice and mixed leaves to a salad bowl. Add a bit of sauce and combine. Place the rest of ingredients as per the photo, add a drizzle of sauce on top, and sprinkle the spring onion and sesame seeds on top.


Tip: if you love the salmon pink on the inside (as I do), make sure to remove the salmon from the pan while it still looks more pink inside than what you want. The salmon will keep cooking a bit afterwards, and end up perfect! I find that 3-4 minutes on each top and bottom works well, but you can always make a small cut to check.

For crispy salmon: Cook on medium-high heat, and serve with the skin sideways or facing up.

Store the leftover sauce in a lidded glass jar in the fridge for up to 2 weeks.

Keywords: salmon buddha bowl, crispy salmon bowl, crispy salmon buddha bowl, nourishing salmon bowl, salmon rice bowl, salmon bowl with miso tamari sauce