So where does the name Buddha Bowl come from? It seems that the origins of the different bowl variants are quite unclear … the name Buddha bowl seems to come from the bowl’s appearance, ie a bowl that is always round and filled, reminding of Buddha’s round belly. But there is also another explanation that is that the Tibetan monks had a bowl to pray for allmoses. Apart from the origin of the name, a Buddha bowl is a mixture of fresh ingredients. It is a composition of different colors and textures that mix raw, cooked, crispy and spicy ingredients. Everything must, however, be good for health and follow the season’s raw materials. This dish / salad has gained its popularity by being both organic (following the seasons) and healthy.
Here is an example of a delicious Bouddah Bowl with marinated raw salmon as a base: First cut raw salmon in dice and let it marinate for 15 minutes (marinade = 2 tablespoons soy sauce, 2 tablespoons sugar, 1/2 teaspoon rice vinegar, 1/2 teaspoon of olive oil or sesame, 2 tablespoons of water, 1 tablespoon of chopped garlic, 1 tablespoon of grated ginger. Put some boiled sushi rice (or normal rice if you do not have it) at the bottom of the bowl, add some sliced lettuce, small sliced sticks of fresh mango, finely chopped radishes and avocado cubes. Put the marinated salmon dices in the middle. Sprinkle fresh coriander over the bowl, sesame seeds and grilled onions. Pour over a dressing made of 2 tablespoons of soy sauce, 2 tablespoons of sugar, 1/2 tablespoon of rice vinegar and 1/2 tablespoon of olive oil (olive or sesame oil). Finish with decorating (optional) with a large spoon of salmon eggs.
As for the wine to serve, I would not recommend a red wine even served chilled. In order to balance with the soy sauce and the relatively tasteful ingredients, I would rather choose an aromatic white wine with a little fat texture.