Description
Say hello to this Crispy Salmon Buddha Bowl with Miso-Tamari Sauce—a vibrant, nutrient-packed dish that you can whip up in under 30 minutes! Perfect for lunch, dinner, or even meal prep, this bowl combines tender crispy salmon, creamy avocado, crunchy veggies, and an irresistible savory-sweet miso sauce. Gluten-free & dairy-free, this recipe is as nourishing as it is delicious!
Ingredients
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
Instructions
- Start by cooking the rice: Boil or steam the rice as per package directions. For perfectly steamed rice, check out my easy steamed rice guide.
- Make the miso-tamari sauce: In a small saucepan over medium heat, whisk together all the sauce ingredients (except the tapioca flour). Once combined, whisk in the tapioca flour and let it bubble for a few minutes until thickened.
- Cook the salmon: Heat a drizzle of olive oil in a pan over medium-high heat. Place salmon skin-side down first and brush with a bit of the sauce on top of the salmon and sides. Sear for 3-4 minutes until the skin is crispy, then quickly seal the sides, flip, and cook the other side until is crispy on the outside and cooked to your taste on the inside.
- Assemble the bowl: Layer steamed rice and mixed greens in your bowl, drizzle with a bit of sauce, and toss. Arrange the salmon, avocado, radishes, cucumber, and edamame beautifully around the bowl. Top with more sauce, sliced green onions, and a sprinkle of sesame seeds on top.
Notes
Pro Tip: For tender, pink-in-the-middle salmon (my favorite!), remove it from the pan while it’s still slightly undercooked—it will continue cooking from the residual heat! I find that 3-4 minutes on each top and bottom works well, but you can always make a small cut to check. Please note that cooking times for salmon will vary depending on how thick your salmon fillet is.
For crispy salmon: Cook the salmon skin-side down first and use medium-high heat. Serve skin-side up for that irresistible crunch!
Store the leftover sauce in a lidded glass jar in the fridge for up to 2 weeks.