Who loves bowl meals as much as I do? Nearly all my meals take the form of a bunch of stuff piled into a bowl. Big salads, a bunch of roasted veggies with protein on top, rice or cauliflower rice burrito bowls, pasta, you name it. I’m usually eating out of a bowl. There’s something so comforting about it.
I also love bowl meals because they’re so customizable. Here, I used bok choy, but if you are more of a kale or spinach kind of person, you can definitely use either! Or if you’re not a huge fan of salmon, any fish or seafood would sub beautifully!
For me, the salmon is the real star here. I used one of my favorite combinations of flavors, and one of the most common ways I make salmon in this household. It literally takes SIX minutes to cook. I combine garlic, soy sauce, sesame oil, ginger, honey, sriracha, and rice vinegar, and brush it all over the salmon fillets. I then broil it for three minutes, baste it with the delicious sauce again, and broil for another three minutes. That’s it! SO incredibly simple and insanely flavorful for a healthy, weeknight meal!
I also can’t make a buddha bowl without avocado. Heck, I can’t make many meals at all without avocado.
Another thing I love here is the sautéed bok choy. Garlic and sesame make it taste AMAZING. It’s so under utilized in my opinion. It has such good flavor and crunch! I love it raw in salads too.
The fresh cucumbers add that cool crunch against the spicy sriracha. Cucumbers are another food I eat ALL the time. They’re such a great snack with hummus or just plain! I’ve been a cucumber freak since I was a little kid.
You could totally use cauliflower rice here instead of regular too. Customize away my friends!
- For the SALMON:
- 3 salmon fillets (about 10 ounces)
- 2 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sriracha
- 2 teaspoons rice wine vinegar
- For the BOWLS:
- 1 cup rice (I used brown rice)
- 2 cups water
- 1 head bok choy, thinly sliced
- 1 clove garlic, minced
- 2 teaspoons sesame oil + extra for serving
- 2 teaspoons sesame seeds + extra for garnish
- pinch of salt
- ¾ cup thinly sliced cucumbers
- 1 avocado, sliced
- 2 scallions, thinly sliced
- soy sauce for serving
- sriracha for serving
- Make the rice. Bring 2 cups water to a boil. Once boiling, add your rice, reduce to medium-low, and cover. Cook according to package directions.
- Preheat your oven's broiler to high. In a small bowl, mix together the garlic, ginger, soy sauce, sesame oil, sriracha, and rice wine vinegar.
- Line a baking sheet with foil and place the salmon on the sheet. Pour half of the sauce over the salmon and coat it evenly with a spoon or pastry brush. Broil for 3 minutes, remove from oven, baste with the remaining sauce, and broil for another 3 minutes or until cooked through.
- While salmon is cooking, prepare the bok choy. Heat a medium skillet to medium-high heat. Add the sesame oil and garlic and sauté for 30 seconds or until fragrant.
- Add the bok choy and sauté for 1-2 minutes or until wilted. Add the sesame seeds and a pinch of salt. Stir to combine.
- To assemble the bowls, top the rice with the sautéed bok choy, a salmon fillet, sliced avocado, sliced cucumbers, a drizzle of sesame oil, a drizzle of soy sauce, a drizzle of sriracha, scallions, and sesame seeds.