Buddha Bowl with Salmon and Avocado

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:

Also:

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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