Buddha Bowl with Salmon and Avocado
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 55 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g salmon (sushi quality)
- 150 g brown rice or brown rice mixture
For the dressing:
- 1 piece (s) ginger, approx. cm, grated
- 3 tablespoon soy sauce
- 4 tablespoon sesame oil
- 3 tablespoon lime juice
- some lime zest
Also:
- 1 avocado (s)
- 3 tablespoon wakame salad *
- 2 spring onions, red
- 2 handfuls lamb`s lettuce
- 2 egg (s)
- 2 tablespoon sesame seeds for sprinkling
Print Recipe
Pin Recipe Instructions
- Cook the rice (if possible brown rice or natural rice mixture) according to the instructions, then set aside and let cool down a little.
- Cut the salmon into bite-sized cubes and place in a small bowl. Then make a dressing from soy sauce, sesame oil, lime juice, zest and ginger and pour it over the salmon. Let it steep in the refrigerator for about 1/2 - 1 hour. Stir occasionally.
- Peel the avocado, remove the stone and cut the pulp into slices. Drizzle with a little lime juice so it doesn`t turn brown. Cut the leek onions into slices.
- Boil the eggs hard, let them cool down a little, peel them and quarter them. Sort out the lamb`s lettuce, wash and drain.
- Then arrange all the ingredients nicely in two bowls. Distribute the rice in the middle of the bowls and add the marinated salmon to the rice. Put the wakame salad on top of the salmon. Arrange all other ingredients nicely around it. Finally, drizzle the rest of the salmon marinade over the lamb`s lettuce and sprinkle everything with sesame seeds. If you like, you can also add some pepper. The bowl should be sufficiently salted by the marinade.
- Tips: For the * wakame salad, see my corresponding recipe Japanese seaweed salad - or you can buy a ready-made salad. If you like to eat spicy, you can also cut chillies into rings and add them.
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