Furikake Salmon Buddha Bowl is a flavorful and super nutritious, well-balanced dinner that is quick, easy to make and will satisfy all your sushi cravings. It is made with salmon baked with Furikake (Japanese seaweed seasoning), brown rice, fresh greens, veggies and finished with flavorful honey ginger dressing.
WHY YOU’LL LOVE THIS RECIPE
- Buddha bowls are filled with nutrients such as protein, fiber, healthy fats, vitamins and minerals.
- It’s super easy and quick to make – bake the salmon, cook brown rice and whip up the dressing at the same time and you’ll have dinner on the table in 30 minutes.
- This bowl is great if you’re craving sushi but don’t have time to make it (or carry out).
- It looks and tastes amazing!
- Easily customizable – use what you like, skip or swap out ingredients as you wish.
WHAT IS FURIKAKE?
Furikake is basically magic Japanese flavor sprinkles. Made with sesame seeds, roasted seaweed, salt, herbs and sometimes fish flakes. This amazing nutty, salty and savory seasoning is served with steamed rice or sprinkled on anything for a wonderful flavor and nutrition boost.
HOW TO MAKE FURIKAKE SALMON
You will only need 2 ingredients: fresh salmon and Furikake seasoning. Simply cut the salmon fillet into 3-4 equally sized pieces, place on a parchment paper lined baking dish, sprinkle with seasoning and bake for about 20 minutes in the oven preheated to 400 degrees Fahrenheit.
SALMON BUDDHA BOWL INGREDIENTS
Furikake Salmon: use one portion of Furikake salmon per bowl. You can also use “naked” salmon, baked with some salt and pepper.
Salad Greens: spring mix, spinach, arugula or baby kale will all work.
Cooked Brown Rice: healthier than white rice, brown rice is filled with fiber, vitamins and minerals. It has a nice nutty flavor.
Carrots & Cucumbers: for a nice crunch and your daily serving of veggies! Radishes and bell peppers are also great in this bowl.
Avocado: a source of unparalleled creaminess, healthy fat and fiber.
Seaweed Snacks: also known as nori snacks, they are made of roasted seaweed and sold plain or seasoned cut into small rectangles.
HONEY GINGER DRESSING
This dressing is seriously yummy and packed with great flavors. Here’s what you will need to make it:
Soy Sauce: I like to use low-sodium soy sauce. Replace it with tamari for a gluten-free option.
Honey: the runny kind will work best.
Ginger & Garlic: grated or minced fresh ginger and garlic will work best but if you don’t have any, replace it with ½-1 teaspoon of dried ginger and garlic each.
Shallot: chop it very small since it’s part of the dressing.
Oil: I use avocado oil but any mild-tasing oil will work. Feel free to swap it for canola, vegetable or sunflower oil.
Whisk all dressing ingredients in a bowl or pour into a small mason jar and shake vigorously. Set aside.
TIPS FOR ASSEMBLING SALMON BUDDHA BOWLS
Buddha or macro bowls are such an easy and versatile dinner. I absolutely love making them and we eat a bowl of some sort at least once a week. If you are looking in other bowl ideas, try my vegan Cauliflower Shawarma Bowl with Tahini Dressing, Shrimp Fajita Quinoa Bowl or an all-time favorite: Egg Roll in a Bowl with ground chicken.
Here are some tips for assembling Salmon Buddha Bowls:
- For the best presentation use bowls that are shallow and wide. Here are my favorite bowls from Target.
- Cook the rice ahead of time. Brown rice takes 30 minutes to boil or steam so it’s a good idea to make it earlier and have on hand in the fridge when ready to use.
- The dressing can be made earlier, too, and stored in an airtight container for a couple days in the fridge. Bring back to room temperature before dressing the bowl.
- Use a julienne peeler or regular potato peeler to shred carrots and cucumbers into long strips.
SUBSTITUTIONS AND VARIATIONS
The beauty of a Buddha bowl is that it is super versatile and easily customizable. Here are some suggestions on how you can make it your own:
- Brown rice can be swapped for sushi rice, regular white rice, quinoa or another grain of your choice.
- For a lower carb version, replace rice with steamed cauliflower rice.
- If rice or quinoa are nor your thing, you can also use rice or soba noodles.
- Use whatever veggies you like: carrots, cucumbers, radishes or bell peppers are all great choices. I like to julienne my veggies (this julienne peeler makes this task easy).
- There are many options for greens in this bowl. I like a spring mix or a combo of arugula and spinach but baby kale, baby spinach or any salad mix will work.
- Salmon can be swapped for tuna or tofu. Use Furikake seasoning as you would use it on salmon.
- You can skip seaweed snacks if you don’t have any though I highly recommend giving them a try in this recipe. They give it a nice sushi-like flavor and texture.
- If you have a tried and true store bought Asian salad dressing that you love, feel free to use it. I believe that homemade dressings are always best but I also love shortcuts when you have no time.
FAQs AND EXPERT TIPS
What is a Buddha Bowl?
Also known as a “power bowl” or “macro bowl”, Buddha Bowl is a well-balanced meal in a bowl, typically consisting of whole grains (brown rice, barley, quinoa, farro), protein (beans, lentils, tofu), various veggies and delicious dressing (healthy fat). While it is usually vegetarian or vegan, you can also make it with fish or chicken.
Where can I buy Furikake seasoning?
I buy mine at Trader Joe’s but you can also get it on Amazon, at Asian markets or at well-stocked grocery stores.
Can I make my own Furikake?
Yes, you can also make your own! All you’ll need is some nori (toasted seaweed), sesame seeds, salt and some spices – follow this easy recipe and store leftovers for another dish.
Can I make Salmon Buddha Bowls without Furikake?
Yes, absolutely! If you don’t have Furikake, bake the salmon sprinkled with sesame seeds, salt and pepper or your favorite spices.
Should I use skin-on or skinless salmon?
It’s up to you! I like skin-on but skinless salmon will also work well.
Is this Buddha Bowl gluten-free?
Yes, this dish is free of gluten as it contains no wheat.
MORE HEALTHY DINNERS TO TRY
This post includes affiliate links.Print
Furikake Salmon Buddha Bowl is a flavorful and super nutritious, well-balanced dinner that is quick, easy to make and will satisfy your sushi cravings. It is made with salmon baked with Furikake (Japanese seaweed seasoning), brown rice, fresh greens, veggies and finished with flavorful soy ginger dressing.
1/2 lb salmon fillet (with or without skin)
1 tablespoon Furikake seasoning
½ teaspoon salt
a couple handfuls mixed salad greens
2 mini cucumbers
one .17oz package roasted seaweed snacks
1.5 cups cooked brown rice (1/2 cup uncooked)
Honey Ginger Dressing:
1/2 tablespoon chopped shallot
1 teaspoon grated or minced ginger
1 garlic clove, minced
¼ cup oil
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
2 teaspoons honey
1. Preheat the oven to 400 degrees Fahrenheit.
2. Cut the salmon into 3 or 4 equally sized pieces. Sprinkle with salt and furikake seasoning.
3. Place the seasoned salmon in a baking dish lined with parchment paper and bake for 20 minutes. Take out of the oven and set aside.
Ginger Honey Dressing
Place all ingredients in a bowl and whisk until smooth. You can also use a mason jar – place all dressing ingredients inside, secure the lid and shake vigorously for 10 seconds.
Salmon Buddha Bowls
1. Using a potato peeler, make long strands of carrot. Chop cucumbers into quarter circles, slice avocado halves and cut seaweed snacks into strips.
2. Arrange salad greens, chopped cucumbers, carrot ribbons and cooked brown rice in two bowls. Add 1 salmon piece per bowl and avocado slices on top. Sprinkle with seaweed strips and toasted sesame seeds or more Furikake, if desired.
3. Drizzle with Ginger Honey Dressing a serve.
This recipe makes 2-3 large bowls.
If you don’t have Furikake, you can sprinkle the salmon with salt, pepper and some sesame seeds.
Brown rice can be swapped for white rice, cauliflower rice or a grain of your choice (quinoa, farro, barley).
Nutritional value is approximate. 1 serving is one large bowl with a 2oz portion of Furikake salmon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner, lunch
- Cuisine: Asian, American
Keywords: furikake salmon, buddha bowl, salmon buddha bowl