Go Back Email Link
–+ servings
Salmon on top of white rice with cucumbers onion, mango, radish, and jalapenos in a large white bowl.

Salmon Buddha Bowl

Author: Mika Kinney
5 from 7 votes
This salmon buddha bowl is filled with fresh vegetables, sweet mango, and topped with a sweet and sticky ginger sauce.
Prep Time: 5 minutes
Total Time: 20 minutes
Protein: 46g
Serves: 2
Print Pin
Save Recipe Recipe Card

💌 Save to your inbox!

Send this recipe straight to your inbox by entering your email. As a bonus, you'll receive our top tips for getting more protein into your diet.

Ingredients

Main Bowl Ingredients

  • 2 salmon fillets (thawed)
  • 1 cucumber (mini)
  • ⅛ red onion
  • 1 mango
  • 2 radishes
  • 1 jalapeno
  • 1 avocado
  • 2 tablespoon onion straws
  • ⅔ cup jasmine rice (cooked)
  • 2 tablespoon cilantro

Sauce Ingredients

  • 1 tablespoon Ponzu
  • ¼ cup soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoon sesame oil
  • ½ teaspoon ginger (minced)
  • 1 tablespoon honey
  • 1 tablespoon sriracha
  • 1 tablespoon gojuchang
  • 1 teaspoon garlic (minced)

Before you start!

If you make this recipe, please take a moment to leave us a review. We love to hear from you!

Instructions

  • Preheat the oven to 375.  Line a baking tray with foil and thaw salmon if needed.  Make the rice as directed (we love microwave sticky rice!)
  • Make the sauce by combining all the sauce ingredients in a jar or bowl and mixing until well combined.
    A brown liquid inside a glass measuring cup on a pink table.
  • Place the salmon pieces on the tray and pour half of the sauce on them.  Bake for 15-20 minutes.
    Salmon fillets with sauce on top on aluminum foil.
  • While the salmon bakes, prep the vegetables and topping.
    Hands using a knife to chop a red onion on a white cutting board.
  • Thinly slice the cucumber, red onion, jalapeno, and radishes.  Dice the mangoes and avocado.  Rough chop the onion straws and cilantro.
    A bowl of chopped mangos, cucumbers, jalapenos, red onion, radishes, avocado and cilantro.
  • Place a ½ cup (or half of the microwave container) of rice in each bowl.  Add mangoes, jalapenos, avocados, cucumbers, radishes, and red onions. Remove salmon from oven.
    Two cooked salmon fillets on aluminum foil.
  • Lay salmon on top of the bowl, drizzle remaining sauce over, and top with crunchy onion straws and cilantro.  Enjoy!
    Salmon on top of white rice with cucumbers onion, mango, radish, and jalapenos in a large white bowl.

Video

Notes

Nutritional information is an estimate and for informational purposes only.

Looking for more information?

Additional substitution information can be found above in the substitution section of this post.

Nutrition Disclaimer

Nutritional information is an estimate and for informational purposes only.

Course: dinner
Cuisine: American, Asian
Keyword: bowl, buddha, fresh, healthy, mango, salmon, vegetables

Nutrition

Calories: 911kcal | Carbohydrates: 94g | Protein: 46g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 19g | Cholesterol: 94mg | Sodium: 2055mg | Potassium: 1974mg | Fiber: 11g | Sugar: 29g | Vitamin A: 1557IU | Vitamin C: 71mg | Calcium: 109mg | Iron: 4mg
Did you try this? We'd love to hear how it went. Please leave a review below! For more protein recipes join our email list!