I’m pretty sure you’re going to love how quick, easy and flavourful this dish is. It’s my Quick Smoked Salmon and Avocado Buddha Bowl, the perfect answer to your weeknight dinner dilemmas. It’s a dish that’s both hearty and light, and perfect for any occasion. A touch of sophistication without the fuss. It’s fast, it’s flavourful, and oh-so-satisfying. Okay, so it might not tick all the boxes of the perfect proportions of the so-called Buddha bowl. But it’s really tasty and is still healthy for you.
Here’s why this dish is brilliant when you don’t have time:
Cooking rice is the only real task, and it’s effortless with the Thermomix. Simply add the remaining ingredients to the bowl. It’s that simple. If any of the listed ingredients are not to your liking, refer to the recipe notes for some suggestions.
- Jasmine Rice: I chose this aromatic rice for this dish because its flavour and fluffy texture are perfect for soaking up flavours.
- Hot Smoked Salmon: We’re talking a protein punch that’s rich and robust, ready to flake right into the bowl, and makes it quick and easy if you have it on hand in the fridge.
- Semi-Sundried Tomatoes: For that sweet slighly tangy twist, add a bit of sunshine and a punch of flavour to every bite. This kind of dried tomato isnt sitting in vinegar so those that think the tang may be too much, try them you may be surprised. You can also add them to the top of the rice in the Thermomix and cook them along with the rice, this softens them up if you don’t like chewy.
- Avocado: Creamy cubes of goodness that bring a cool contrast to the warm rice and salmon. Don’t like Avo, see my tips on other veg.
- Light Soy Sauce: Just a drizzle for that umami finish, tying all the flavours together.
Ready to dive in? Let’s get cooking!
- Kick things off by cooking 300g of jasmine rice – your canvas awaits! 300g is plenty of rice for two; in fact, I tend to freeze about a 1/4 of this so that I can add it to a quick salad another night.
- While the rice does its thing, take a moment to flake that gorgeous hot smoked salmon into a bowl and toss in the sundried tomatoes and those luscious avocado cubes. Give it a loving twist of freshly ground black pepper.
- The moment the rice is ready and still steaming, that’s your cue. Tip it over your salmon mixture and gently fold everything together. We’re looking for harmony here, where every ingredient gets to shine.
- Now for the grand finale, a graceful drizzle of light soy sauce to crown your creation.
Serve it up! This isn’t just a meal; it’s a hug in a bowl, ready to comfort and nourish after a long day.
So there you have it – a dish that’s packed with flavour, doesn’t slack on nutrition, and comes together in a snap. I can’t wait to hear how it turns out in your kitchen. Share your creations and tag me! Keep cooking with your heart 💖
Buddha Bowl with Hot Smoked Salmon
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- 1 Thermomix (optional)
- 300 g Jasmine rice
- 1 Avocado Sliced or cubed
- 1 portion Hot smoked Salmon I used this one.
- 1/4 cup Sundried Tomatoes These are kept in the pantry till you need them.
- 1 tbsp Light Soy This is a common brand you can get from the supermarket.
Thermomix Method – Rice
- Start by measuring 300g of jasmine rice directly into the simmering basket inserted in the Thermomix bowl.
- Take out the basket and rinse the rice under cold water until the water runs clear to remove excess starch.
- Fill the TM up to the 1-litre mark.
- Place the basket back into the bowl, secure the Thermomix lid, and ensure the measuring cup is in place on the lid.
- Program your Thermomix to cook for 16 min/100°C/speed 3.
- After the rice is cooked, carefully remove the basket. Fluff the rice with a fork and serve immediately or transfer it to a Thermoserver to keep it warm until you're ready to enjoy.
Stove top method.
- Measure out 300g of jasmine rice and pour it into a fine mesh strainer.
- Rinse the rice under cold water, swirling with your hand or stirring with a spoon, until the water runs clear. This step removes excess starch and helps to prevent the rice from becoming gummy.
- Transfer the rinsed rice into a medium-sized pot.Add enough water to the pot to cover the rice by about an inch, approximately 1½ to 2 cups of water.
- Place the pot over high heat and bring the water to a boil. You’ll see bubbles forming in the water and steam beginning to rise. Once the water is boiling, reduce the heat to a low simmer and cover the pot with a tight-fitting lid.Let the rice cook for about 10 minutes, or until the water has been fully absorbed and the rice is tender. Avoid lifting the lid during this time to keep the steam inside the pot.
- Once the time is up, remove the pot from the heat and let it sit, covered, for 5 minutes. This allows the rice to steam further and become fluffy.
- Finally, fluff the cooked rice with a fork to separate the grains, then serve it hot as a side dish or prepare it for your desired recipe.
- Golden Airfried Sweet Potato
- Grilled Halloumi
- Roasted Chickpeas
- Marinated Mushrooms
- Smoked Chicken
- Capsicum sliced
- Snap peas
- Sesame seeds
- Pumpkin seeds
- Chia seeds
- Sesame oil
- Tahini-based dressing
- Tamari-based sauce
- Kimchi or sauerkraut
- Boiled eggs
- A squeeze of lime or lemon