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Asian Wild Salmon Buddha Bowl

Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings 2


Asian Wild Salmon Cakes ingredients

  • 300 ml or 2 cans wild salmon 10 oz.
  • 1/4 cup red onion finely diced
  • 1/4 cup red pepper finely diced
  • 1 tbsp grated ginger
  • 2 cloves garlic minced
  • 2 tbsp parsley finely chopped
  • 2 tsp lime zest
  • 1 tbsp lime juice
  • 2 tbsp gluten-free tamari or coconut aminos
  • 2 tsp toasted or regular sesame oil
  • 1 1/2 tbsp fresh lemongrass diced (or use lemongrass paste)
  • 1 egg beaten
  • 1/4 cups cooked black Forbidden rice or your favourite rice
  • 6 tbsp Panko crumbs gluten-free if necessary

Coating Ingredients

  • 1/2 cup Panko crumbs (gluten-free if necessary)
  • grapeseed oil for frying

Vegetable and Grain Ingredients

  • mixed greens with kale; cooked rice quinoa or other grain; thinly sliced red cabbage, carrots, bean sprouts, cilantro for garnish.

Spicy Peanut Sauce ingredients

  • 1 cup smooth natural peanut butter
  • ½ 14 oz . can coconut milk
  • ¼ cup tamari or coconut aminos
  • ¼ cup rice wine vinegar
  • 2 cloves garlic minced
  • ¼ - ½ inch slice of fresh ginger finely grated
  • 2 tbsp sweet chili sauce


  1. Cook the rice first. (You will need 1 cup of cooked rice for the 2 bowls plus 1/4 cup cooked to add to the salmon cakes, so cook 5/8 cup rice with 1 1/4 cups water.)
  2. In a large bowl, combine all the Asian Wild Salmon Cakes ingredients. Form into small cakes or patties, about 1 1/2 inches in diameter.
  3. Coat with more Panko crumbs.
  4. Heat a large skillet, add oil to coat bottom of pan, and fry salmon cakes for 3-4 minutes on each side until browned. Remove, drain on paper towel.
  5. Prepare the Spicy Peanut Sauce next. Put all ingredient in a blender and process until smooth and creamy.
  6. Assemble bowls, beginning with rice on one side of the bowl and fresh greens on the other. Place the hot salmon cakes on top of the rice and assemble the vegetables on top of the greens. Drizzle with Spicy Peanut Sauce, garnish with cilantro and serve

Recipe Notes

This may make more salmon cakes than you will need for 2 servings. Freeze or refrigerate leftovers for another meal.