Pin It A vibrant rice bowl featuring tender salmon glazed with sweet chili sauce, served over fluffy rice and topped with fresh vegetables for a colorful, satisfying meal.
I first made this Sweet Chili Salmon Rice Bowl on a busy weeknight, and it instantly became a go-to meal in our home. The balance of flavors and textures makes it a hit with family and friends every time we serve it.
Ingredients
- Salmon: 4 salmon fillets (about 150 g each) skinless, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Sweet Chili Glaze: 1/3 cup sweet chili sauce, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon sesame oil
- Rice: 2 cups jasmine rice, 4 cups water, 1/2 teaspoon salt
- Toppings: 1 cup shredded red cabbage, 1 cup cucumber thinly sliced, 1 large carrot julienned, 2 scallions thinly sliced, 2 tablespoons toasted sesame seeds, 1 avocado sliced, Fresh cilantro for garnish (optional), Lime wedges for serving
Instructions
- Cook the Rice:
- Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan bring 4 cups water and 1/2 teaspoon salt to a boil. Add rice reduce heat to low cover and simmer for 15 minutes or until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
- Prepare the Salmon:
- While the rice cooks preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat salmon fillets dry and season both sides with salt and pepper. Place on the prepared baking sheet.
- Make the Glaze:
- In a small bowl whisk together sweet chili sauce soy sauce lime juice and sesame oil. Brush half of the glaze over the salmon.
- Bake Salmon:
- Bake salmon for 10 minutes. Remove from the oven brush with remaining glaze and return to oven for 5 7 more minutes or until salmon flakes easily with a fork.
- Assemble Bowls:
- Divide rice among 4 bowls. Top with salmon fillets shredded cabbage cucumber carrot scallions avocado and sesame seeds. Garnish with cilantro and serve with lime wedges.
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My kids love creating their own bowls with all the toppings set out so everyone gets exactly what they like. It turns dinner into a fun and interactive moment we all look forward to.
Required Tools
Saucepan with lid, Baking sheet, Parchment paper, Mixing bowls, Whisk, Knife and cutting board
Allergen Information
This dish contains fish (salmon) and soy (soy sauce) and also includes sesame from the oil and seeds. Always review sauces for unexpected allergens.
Nutritional Information
Per serving: Calories 520, Total Fat 17 g, Carbohydrates 61 g, Protein 30 g
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Enjoy this Salmon Rice Bowl as a vibrant anytime meal bursting with flavor and freshness. Make it your own with your favorite toppings.
Recipe Questions & Answers
- → What type of rice works best for this bowl?
Jasmine rice is recommended for its fragrant aroma and fluffy texture, complementing the bold flavors of the salmon and glaze.
- → How do you ensure the salmon remains tender?
Pat the salmon dry before seasoning and bake at 400°F, brushing with glaze halfway through to keep it moist and flavorful.
- → Can I add extra crunch to the bowl?
Yes, toasted sesame seeds add crunch, and you can also top with roasted peanuts or crispy shallots for added texture.
- → Is it possible to substitute the sweet chili glaze?
You can mix sweet chili sauce with soy sauce, lime juice, and sesame oil for a balanced sweet and tangy glaze.
- → What vegetables complement the salmon in this dish?
Shredded cabbage, thinly sliced cucumber, julienned carrots, scallions, and avocado provide fresh, crisp contrasts to the rich salmon.
- → How can I make this dish spicier?
Adding sliced red chili or drizzling sriracha over the finished bowl enhances the heat without overpowering other flavors.