As you can read from the title, I can’t decide on whether this next recipe is a Poke bowl or a Buddha bowl. But heck, why not just combine both. A little introduction on these healthy refreshing bowls. Buddha bowls are hippie bowls. Why? Because hippies eat them constantly. You eat these beautiful bowls after practising a yoga class. They are hearty and filling meals made of greens, vegetables, beans, legumes and healthy grains such as quinoa and brown rice. Decorate them with seeds, nuts and a tahini dressing and you are set.
Then you have a Poke bowl, what is made from raw yellowfin tuna or salmon, green onions, soy sauce, sesame oil served on a bed of sushi or brown rice. It’s origin is in tropical Hawaii.
Clever that I am, I mixed my two favourite meals in one et voila, the Poke Buddha bowl is born. My good friend Culinessa pass me her teriyaki sauce for the Salmon and the result is simply perfect.
Topped with umami flavoured Japanese Furikake seasoning makes this meal satisfying all your Asian Hawaiian senses. I use Furikake seasoning liberally on about everything. It’s a dry Japanese seasoning meant to be sprinkled on top of cooked rice and fish. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and sometimes MSG, so make sure you read the nutrition label to get one without the nasties. They are also easy to whip up yourself. Will include a recipe soonest.
For now this recipe has no MSG. No hard work. Simply goodness. Can’t get much better than this, can it?
- 350 gram wild salmon (about 175 gram per person)
- 1 tbsp mirin
- 2 tbsp tamari (use soy sauce if you don't have Tamari on hand. I prefer Tamari because it's gluten-free, less salt and rich in flavour)
- 1 tbsp sake or rice wine
- ½ tsp blackstrap molasses or coconut sugar (replace with any sugar you have on hand)
- 3 tbsp water for the sauce
- 1 cup brown rice
- 1 cup edamame beans
- 1 avocado
- 1 spring onion finely chopped (light green and white part)
- ⅓ cup of sliced fresh pineapple
- ½ cup purple cabbage
- 4 cherry tomatoes
- sprinkle of Furikake sesame seasoning
- ¼ sliced nori sheet
- Optional: pickled ginger
- Cook rice according to instruction on the pack.
- Mix the ingredients for the teriyaki sauce together: mirin, tamari, sake, sugar and water.
- Wash the salmon and put in a shallow plate in a bamboo steamer basket or regular heat resistant shallow plate.
- Add the teriyaki mixture to the salmon and steam for 3 minutes in a pan with the lid on.
- You want to the salmon to be raw from the inside and slightly cooked from the outside.
- Cook the edamame for 10 min. I always buy pre cooked ones for quick cooking.
- Chop avocado, spring onions, pineapple, cabbage and tomatoes.
- When rice is cooked, start preparing the bowls.
- Add rice, add all the veggies and fruits on the side and finish with salmon in the center.
- Sprinkle Furikake seasoning and sliced nori on top.
I would love to hear from you if you made these. Also if you haven’t. No worries.