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Salmon and Kimchi Rice Buddha Bowl Recipe

Who thought leftover rice, salmon, and kimchi can be so yummy? Take this Buddha bowl recipe. It’s so packed, full, and easy to make, it’s no wonder Buddha bowls are such a huge food trend. Mix and match your bowl of leftovers at home and DIY your own Buddha-style bowls for an impromptu dinner party.

Full of vegetables, healthy grains, and protein, this colourful bowl is perfect for an easy meal or an on-the-go lunch. And your pantry does not have to be fully stocked to get everything in this dish. In fact, it’s even better when you’re trying to make something out of the leftovers in the pantry and your fridge. And with a buddha bowl recipe, you can’t really go wrong. Not very keen of kimchi? No problem. Simply use your sauerkraut, pickled cabbage, or any other crunchy, sour vegetable and you’ll be well on your way to achieving that Buddha belly—we mean, Buddha bowl—in a jiffy.

Learn more about how to cook with minimal food waste and get a chance to win a VIP ticket to Kitchen Warehouse’s exclusive Le Creuset masterclass.

Equipment

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Ingredients

For the sesame-crusted salmon cubes

  • 800g Norwegian salmon, cubed
  • Black sesame seeds
  • 2 tbsp olive oil
  • Sea salt and freshly ground black pepper

For the kimchi fried rice

  • 2 tbsp coconut oil or vegetable oil
  • 6 cups basmati or jasmine rice, cooked
  • 1 ½ cups store-bought kimchi
  • 30g mung bean and purple sprouts
  • Black sesame seeds, to garnish

For Buddha bowl fillings

  • Oyster mushrooms, lightly fried
  • Crispy kale
  • Pink pickled onions or ginger
  • Pumpkin noodles
  • 6 free-range eggs, medium boiled

For the dressing

  • 6 tbsp soy sauce
  • 6 tbsp red wine vinegar
  • 1 tsp sesame oil
  • ½ tsp ginger, grated
  • 2 red chillies, sliced
  • Zest of 1 lime
  • Juice of 1 lime
  • 1 tbsp honey
  • Micro herbs, to garnish

Instructions

  1. For the salmon, season the skin side and pat the black sesame seeds onto the skin to create a crust.
  2. Pan fry skin side or crust side down in your Le Creuset Toughened Non-Stick Frying Pan for 2 minutes until golden brown. Once crispy, turn the salmon over and pan fry for a further 30 seconds. Remove from pan. Serve with the other delicious buddha bowl fillings in mini Le Creuset Round Casseroles.
  3. For the kimchi fried rice, heat oil in your 28cm Le Creuset Round Casserole and add the cooked rice to warm through and fry gently, followed by folding through the kimchi to coat all of the grains with flavour. Remove from the heat. Top with the mung beans, purple sprouts and sesame seeds.
  4. For the dressing, combine all the ingredients together and adjust the flavours to preference. Serve in the Le Creuset Stoneware Ramekins.
  5. Garnish with micro herbs and serve.

Recipe and images were adapted from Le Creuset.

KC Tayam

KC is a content writer for Kitchen Warehouse. She has quite an addiction to cooking shows. She is a budding home cook who loves to cook from scratch when she has time to spend in the kitchen.

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