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!
Garlic Sesame Salmon Buddha Bowls with Bok Choy, Avocado, and Cucumbers
These salmon buddha bowls are filled with flavors of garlic, ginger, and sesame, and are so quick to put together! The salmon only takes 6 minutes to cook!
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
- 3/4 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.