Fresh, flavour-packed and unashamedly sticky, these salmon buddha bowls come together in under 30 minutes. Caramelised honey soy salmon, rice, crisp veggies and a creamy sesame drizzle, they're packed with protein and plenty of crunch. Perfect for easy midweek dinners or make-ahead lunches.
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This is a great salmon bowl for using what you already have. Swap the vegetables, use any rice or grain you like, or serve the salmon in wraps or over salads instead. It also holds up beautifully for next-day lunches, making it perfect for meal prep.
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Why You'll Love This Recipe
- It's super quick! Ready in under 30 minutes
- Sweet, savoury and full of flavour
- Meal prep for lunch, or a quick midweek dinner
- Customise with different veg or grains. Leftover roast veggies work too
Recipe Ingredients
- Salmon is quick to cook, juicy, and perfect for sticky marinades.
- Ketjap manis a thick, sweet soy sauce that gives deep savoury sweetness.
- Honey to boosts the sweetness and helps salmon caramelise in the pan.
- Sesame oil and chilli oil adds warmth, nuttiness and a little heat.
- Rice medley gives fluffy base to soak up the sauce.
- Edamame, carrot and cucumber for freshness, crunch and colour.
- Roasted sesame Kewpie mayo for a creamy, toasty contrast.
See recipe card for full list of ingredients and quantities.
How to Make Sticky Salmon Bowls
Step 1
In a medium sized bowl, stir together the ketjap manis, honey, sesame oil and chilli oil with a splash of water. Cut the salmon into bite-size cubes and place in a bowl.
Marinate for 10 minutes.
Step 2
Heat the oil in a pan over medium-high heat. Scoop the salmon out of the marinade and pan-fry until golden and just cooked through. Add a couple of spoonfuls of the marinade back into the pan and toss the salmon for about 1 minute until sticky and glazed.
Step 3
Divide warm rice between bowls. Top with salmon, edamame, carrot, cucumber and avocado. Drizzle with roasted sesame mayo, sprinkle with sesame seeds and finish with a good squeeze of lime.
Hint: Because the marinade is sweet, longer soaking can soften the salmon too much and cause it to burn in the pan. Ten minutes is just right.
My new favourite lunch
...and just as good the next day"
Substitutions & Variations
- Use jasmine rice, sushi rice, quinoa or your favourite rice blend.
- Swap the vegetables for snow peas, shredded cabbage, radish, baby spinach or extra avocado.
- Serve the sticky salmon over salad leaves or in wraps instead of bowls.
- Try the marinade with prawns or chicken.
- Make your own roasted sesame mayo, if preferred. Stir whole-egg mayo with a little toasted sesame oil and a squeeze of lime.
How To Store Salmon Bowls
- Room temperature: Best served fresh.
- Fridge: Store components separately for up to 3 days, or meal prep all but the avocado.
- Freezer: Not suitable.
Top Tip
Only have frozen salmon (like I always seem to do)? If it's sealed individually, run a sink or large bowl of cold water and sit the salmon parcels in it for about 30 minutes until fully thawed. It's the quickest and safest way to defrost salmon without affecting the texture.
FAQ
Ketjap manis usually contains wheat. Use a gluten-free sweet soy sauce if needed.
Yes. Air fry the marinated salmon at 200°C for 6 to 8 minutes, shaking halfway. Toss with a little marinade at the end to glaze.
Absolutely! Apart from the avocado (it'll go brown), everything else can get prepped into a container for lunches.
Sticky Honey Soy Salmon Buddha Bowls
Ingredients
- 300 grams Skinless salmon fillet
- 1 teaspoon Vegetable oil
Marinade
- 3 tablespoons Ketjap manis
- 2 tablespoons Honey
- 2 teaspoons Sesame oil
- 1 teaspoon Chilli oil
- 1 tablespoon Water
Bowls
- 1 cup Microwave or precooked rice of choice
- ½ cup Shelled edamame I buy salad edamame
- 1 Carrot julienned
- 1 Lebanese cucumber sliced
- ½ Avocado sliced
To Finish
- 2 tablespoons Roasted sesame kewpie mayo to drizzle
- 1 teaspoon Roasted sesame seeds to sprinkle
- 1 wedge Lime to squeeze
Instructions
- Mix the ketjap manis, honey, sesame oil, chilli oil and water in a medium sized bowl.
- Cut the salmon into bite-sized cubes and add to the bowl. Toss to coat and marinate for 5-10 minutes.
- Heat the vegetable oil in a frying pan over medium-high heat. Scoop the salmon out of the marinade and add to the pan.
- Cook for 2-3 minutes, then turn, cooking until golden and just cooked through.
- Add 2 tablespoons of the marinade back into the pan and toss the salmon for about 1 minute until sticky and glazed.
- Divide rice between two bowls. Top with salmon, edamame, carrot, cucumber and avocado.
- Drizzle with roasted sesame mayo, sprinkle with sesame seeds and finish with a generous squeeze of lime.
Notes
- Don't marinate longer than 10 minutes. The sugar in the marinade can soften the salmon too much and cause it to burn quickly.
- Store components separately in the fridge and assemble when ready to eat.
Nutrition
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Sandra says
I've made this so many times now!