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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 minutes
Cook Time 20 minutes
Servings 2 servings


  • 1 cup short-grain brown rice
  • 12 ounces center-cut salmon fillet
  • ΒΌ 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.