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White bowl with rice topped with cooked salmon, pickled onions, sliced avocado, shredded carrots, cooked edamame, drizzled with spicy mayo.

Salmon Buddha Bowl


  • Author: Rachael
  • Total Time: 30 minutes
  • Yield: 4 meals 1x

Description

Salmon Buddha Bowl... Cooked Salmon Poke Bowl... Spicy Salmon Sushi Bowl... call it what you want, it's SO DAMN GOOD.

Savory teriyaki glazed salmon on a bed of warm rice with fresh veggies, creamy avocado, tangy pickled onions topped with a drizzle of spicy mayo dressing. Not a fan of spice? Totally fine, you can make a teriyaki mayo dressing instead.


Ingredients

Scale
  • 1 cup pickled red onions (1 medium onion)
  • 4 cups cooked white rice (use your favorite grain)
  • 1 pound salmon (16 ounces), cut into 4 ounce fillets
  • 2 tablespoons avocado or olive oil
  • 8 tablespoons teriyaki sauce
  • 2 avocados, peeled and sliced thin
  • 2 carrots, shredded or grated
  • 12 ounces shelled edamame (fresh or frozen)
  • 1 cup mayonnaise or aioli
  • 1 tablespoon sriracha (sub teriyaki if sensitive to spice)

Instructions

  1. Prep pickled onions: Pickle red onion and set aside.
  2. Cook rice: Cook rice according to package directions and set aside.
  3. Cook salmon: Coat each piece of raw salmon with 2 tablespoons of teriyaki sauce.
    • Air Fryer - Preheat air fryer to 400°F. Spray or lightly coat the air fryer basket with oil so the salmon does not stick. Cook the salmon skin side down for at least 12 minutes (cooking time depends on the thickness of your salmon). You'll know it is done when the thickest part of the salmon reaches a temperature of 125-130°F or until you no longer see any translucent dark pink meat when you slice into the thickest part of the salmon with a sharp knife.
    • Oven - Preheat oven to 450°F. Place the salmon in an oven-safe pan skin side down on top of a light coat of oil so the skin doesn't stick to the pan. Cook for 12-15 minutes until the thickest part of the salmon reaches a temperature of 125-130°F or until you no longer see any translucent dark pink meat when you slice into the thickest part of the salmon with a sharp knife.
  4. Prep remaining toppings: Cook and shell edamame if not cooked and shelled already. Grate, shred or finely chop carrots. Peel avocados, cut in half the long way, remove the pit and slice thin. Mix your favorite mayonnaise, veganaise or aioli with sriracha for a spicy dressing (slowly add sriracha to your preferred spice level). If you prefer no spice, substitute the sriracha with teriyaki.
  5. Assemble: Each bowl starts with one cup of warm rice topped with half an avocado (sliced), half a carrot (grated), a quarter cup of pickled onions (no liquid), three ounces of edamame, one teriyaki glazed salmon filet and a quarter cup of dressing. Enjoy your salmon buddha bowl!

Notes

  • If you prefer to not pickle your red onions, you can also cut them super thin and let them sit in hot water for 10 minutes which will take the sharp bite out of them.
  • Prep Time: 15
  • Cook Time: 15
  • Category: Dinner
  • Method: Baked
  • Cuisine: Seafood

Keywords: Salmon Buddha Bowl, Cooked Salmon Poke Bowl, Spicy Salmon Bowl, Avocado Salmon Rice Bowl