Name: Teriyaki salmon and edamame buddha bowls
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1½ cups brown rice; ½ tsp salt; 2½ cups water; ¼ cup white sesame seeds, toasted; 1 tbsp black sesame seeds; 130g frozen edamame beans, podded; 80g Asian salad greens, rinsed; 2 cups thinly sliced red cabbage; 1 Lebanese cucumber, thinly sliced; 5 red radish, trimmed, thinly sliced; 2 small avocados, halved, peeled; Pickled pink ginger and shredded green onion or shallot, to serve; Teriyaki salmon; ¹/₃ cup soy sauce; 1 clove garlic, crushed; ¹/₃ cup mirin; 2 tbsp caster sugar; ¼ cup water; 2 x 250g skinless salmon fillets; 2 tbsp rice vinegar; 1 tsp sesame oil

Enjoy fresh greens and salmon in this healthy brunch alternative overflowing with goodness. Plus, homemade buddha bowls are a versatile and quick recipe that can be made anytime. Just see out tip for an easy mid-week hack!

Ingredients

1½ cups brown rice

½ tsp salt

2½ cups water

¼ cup white sesame seeds, toasted

1 tbsp black sesame seeds

130g frozen edamame beans, podded

80g Asian salad greens, rinsed

2 cups thinly sliced red cabbage

1 Lebanese cucumber, thinly sliced

5 red radish, trimmed, thinly sliced

2 small avocados, halved, peeled

Pickled pink ginger and shredded green onion or shallot, to serve

Teriyaki salmon

¹/₃ cup soy sauce

1 clove garlic, crushed

¹/₃ cup mirin

2 tbsp caster sugar

¼ cup water

2 x 250g skinless salmon fillets

2 tbsp rice vinegar

1 tsp sesame oil

Method

Rinse rice in a strainer under cold water. Place rice, salt and water in a medium saucepan over a medium-high heat and bring to the boil. Cover with a lid and reduce heat to low. Gently boil for 25 minutes or until tender but still moist. Turn off heat and stand, covered in pan, for 15 minutes. Drain in a colander. Spread rice out in a large bowl and allow to cool.

Meanwhile, to prepare salmon, preheat oven to 200°C. Place soy sauce, garlic, mirin, sugar and water in a small saucepan and bring to the boil. Boil for about 7-8 minutes or until thickened slightly. Remove from heat. Cool slightly. Place salmon on an oven tray that has been lined with baking paper. Spoon over 2 tablespoons of teriyaki sauce and turn salmon until coated in sauce. Roast salmon for about 15 minutes or until cooked to desired doneness. Cool for 10 minutes, then flake salmon.

Add vinegar and sesame oil to remaining teriyaki sauce to make salad dressing. Set aside. Combine cooled rice with white sesame seeds and 3 teaspoons of black seeds. Pour boiling water over edamame in a heatproof bowl and stand for 3 minutes. Drain. Rinse under cold water.

To serve, spoon sesame rice on one side of serving bowls. Arrange salad greens, cabbage, cucumber, radish, edamame beans, salmon and avocado in bowl. Sprinkle with remaining black sesame seeds and top with ginger and green onion. Drizzle with dressing.

Feeling short on time? Buying pre-packaged supermarket smoked salmon is a quick and easy time saver.
Tip

Healthy teriyaki rice bowl with avocado.

Sweet potato, spiced chickpea and quinoa bowls

Quinoa warm brunch salad

Green goddess breakfast bowl
More Buddha bowl recipes:

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