Fresh, easy and simply delicious, this gyoza buddha bowl is full of colourful veggies, crispy rice and protein-rich edamame, topped with a zesty spring onion ginger sauce and black sesame seeds. It’s the perfect mid week dinner when you can’t be bothered cooking! It’s a true energy boost, packed with nourishing ingredients that support gut health, immunity, energy, and digestion.
Looking for more plant-based high protein meals? These are some of my favourites:
This gyoza buddha bowl one of those throw-together meals that feels way fancier than it actually is. It hits all the textures — crispy, soft, crunchy — and the spring onion ginger sauce is pure magic: salty, punchy, and aromatic in the best way. I love that it’s loaded with colour and veggies, but still gives you that carby, soul-hugging satisfaction thanks to the crispy rice and dumplings.
It’s also a great way to use up pre-cooked rice or leftover frozen dumplings sitting in the back of the freezer. Nutritionally, it’s packed with fibre, plant-based protein, healthy fats, and gut-friendly fermented vinegar. Plus, it’s just fun to eat — kind of like a sushi bowl but with more crunch and warmth.
Ingredients & Why We Use Them
Short-grain brown rice – gives you that chewy texture and crisps up beautifully
Soy sauce – adds salty, umami-rich depth
Sesame oil – nutty and aromatic, perfect for crisping rice
Rice vinegar – brings a little tang to balance out the savoury flavours
Vegetable dumplings – quick, hearty, and packed with flavour
Carrot – fresh crunch and colour
Shelled edamame – a boost of plant-based protein
Cucumber – cool, crisp and hydrating
Shredded cabbage – makes it feel like a real “bowl” meal with extra fibre
Spring onion – fresh and punchy, forms the base of the sauce
Ginger – spicy and warming, supports digestion
Salt flakes – enhances all the flavours
Peanut oil – has a high smoke point and deepens the flavour of the sauce
Sesame seeds – for a little nutty crunch on top
How to Make Gyoza Buddha Bowl
Start by cooking your rice (ideally the night before so it crisps up better), I just throw 1 cup rice and 2 cups water in the microwave for 10-11 minutes and that’s it! Prep your veggies; make it even easier by buying pre-cut cabbage! Create the spring onion and ginger sauce by pouring hot oil over the chopped aromatics — it sizzles and smells amazing! Fry your dumplings in a pan and then crisp up the cold rice with a drizzle of soy sauce and vinegar. Layer it all up in a bowl: crispy rice on the bottom, dumplings, crunchy veggies, a generous spoonful of that gingery sauce, and a sprinkle of sesame seeds. Done!
Variations & Substitutions
- Don’t have time to fry the rice? You can just use regular rice, but if you do have the time, I’d recommend doing it as it is DELISH!
- These are the dumplings I use, buy any brand works.
- Sub peanut oil for avocado oil if needed
- Add avocado, pickled ginger, or sriracha mayo for extra flavour
- Toss in any leftover veg — radish, lettuce, or even roasted pumpkin
Equipment
Not much fancy equipment is needed here, just your regular schemgular kitchen appliances!
- Non-stick or cast iron pan (for crispy rice)
- Heatproof bowl (for the hot oil sauce)
- Small saucepan (for heating oil)
- Sharp knife or mandolin (for slicing veggies)
The spring onion ginger dressing – amazing!
How to Serve It
Serve warm in a wide bowl so all the textures stay intact — crispy rice, hot dumplings, cool crunchy veg, and that gingery drizzle. It’s great as a full lunch or dinner, and perfect for impressing someone without trying too hard. Plus, it looks so pretty!
How to Store It
Store each component separately in airtight containers. The sauce lasts 2–3 weeks in the fridge. Dumplings and rice can be reheated in a pan for crispiness. Assemble just before eating for best texture.
Gyoza Buddha Bowl
Ingredients
Spring Onion Ginger Sauce
- 3 spring onions finely sliced
- 60 g ginger finely sliced
- 1½ tsp salt flakes
- ½ cup peanut oil
Crispy Rice
- 1 cup uncooked short-grain brown rice (sushi rice)
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
Dumpling Bowl (for 1 serve)
- 5 pan-fried vegetable dumplings
- 1 tablespoon oil
- ½ medium carrot julienned
- ¼ cup shelled edamame
- ½ cucumber sliced
- ½ cup shredded cabbage use bagged mix for ease
- ½ cup crispy rice from above
- 2 teaspoon spring onion ginger sauce from above
- 1 teaspoon sesame seeds to garnish
Instructions
- Spring Onion Ginger Sauce Place spring onion, ginger, and salt in a heatproof bowl, spreading evenly across the bottom. In a small saucepan, heat the peanut oil over medium heat until it shimmers (not smoking). Carefully pour the hot oil over the spring onion and ginger to sizzle and lightly cook the aromatics. Stir to combine. Set aside. (Store in an airtight container in the fridge for 2-3 weeks. Bring to room temp before serving.)
- Crispy Rice Cook rice according to package instructions. For best results, chill overnight. Heat sesame oil in a non-stick or cast iron pan over medium heat. Using a spatula, press cold rice into the pan in an even layer. Drizzle with soy sauce and rice vinegar. Cook undisturbed for 5–7 minutes, until the bottom is golden and crispy. Flip in sections and crisp the other side. Remove from heat when both sides are golden.
- Gyoza Preheat 2 tablespoon of oil in a pan. Sauté frozen gyoza on medium heat for 2 minutes or until skin is lightly brown. Reduce heat to medium / low, add 5-6 tablespoons of water to pan and cover with a lid. Steam gyoza until no more water is visible.
- Gyoza Bowl In a bowl, layer crispy rice, gyoza, and fresh vegetables. Spoon over spring onion ginger sauce. Sprinkle with sesame seeds to finish.
