Sesame-Crusted Salmon and Kimchi Fried Rice Buddha Bowls

This recipe is a fabulous way to use up leftover rice and whatever is left in the fridge. Mix and match little bowls of ingredients you have on hand or try our suggestions and get everyone together to DIY and make their own Buddha-style bowls for an impromptu dinner party. It’s a real celebration of colour!


Serves 6

Preparation Time

Cook time

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Cook's NoteYou can use any protein, plant-based or otherwise.
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Sesame crusted salmon cubes:

  • 800g Norwegian salmon, cubed
  • Black sesame seeds
  • 2 tbsp olive oil
  • Sea salt and freshly ground black pepper

Kimchi fried rice:

  • 2 tbsp coconut oil or vegetable oil
  • 6 cups basmati or jasmine rice, cooked
  • 1 ½ cups store-bought kimchi
  • 30g mung bean and purple sprouts
  • Black sesame seeds, to garnish

Buddha bowl fillings:

  • Oyster mushrooms, lightly fried
  • Crispy kale
  • Pink pickled onions or ginger
  • Pumpkin noodles
  • 6 free-range eggs, medium boiled


  • 6 tbsp soy sauce
  • 6 tbsp red wine vinegar
  • 1 tsp sesame oil
  • ½ tsp ginger, grated
  • 2 red chillies, sliced
  • Zest of 1 lime
  • Juice of 1 lime
  • 1 tbsp honey
  • Micro herbs, to garnish


For the salmon, season the skin side and pat the black sesame seeds onto the skin to create a crust. Pan fry skin side/crust side down in a hot non-stick pan for 2 minutes until golden brown. Once crispy, turn the salmon over and pan fry for a further 30 seconds. Remove from pan. Serve with the other delicious buddha bowl fillings in Le Creuset 10cm Mini Cocottes.

For the kimchi fried rice, heat oil in a Le Creuset 28cm Signature Round Casserole and add the cooked rice to warm through and fry gently, followed by folding through the kimchi to coat all of the grains with flavour. Remove from the heat. Top with the mung beans, purple sprouts and sesame seeds.

For the dressing, combine all the ingredients together and adjust the flavours to preference.

Garnish with micro herbs and serve.