Save 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 for a quick weeknight dinner and everyone loved how the sweet, tangy glaze paired with the flaky salmon. It's a go-to when I want something healthy but full of flavor.
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.
- Season the Salmon:
- 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 the 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.
Save This recipe always brings the family together for a colorful meal. The kids especially love customizing their bowls with extra veggies and a squeeze of lime.
Required Tools
Saucepan with lid, baking sheet, parchment paper, mixing bowls, whisk, knife and cutting board. Make sure everything is prepped before you start to keep things simple.
Allergen Information
This dish contains fish (salmon), soy (soy sauce), and sesame (oil and seeds). Always check ingredient labels for potential gluten or other allergens.
Nutritional Information
Each serving contains approximately 520 calories, 17 g total fat, 61 g carbohydrates, and 30 g protein. These values are an estimate and may vary with different toppings.
Save Enjoy this bowl fresh for peak flavor. The leftovers are great for lunch the next day just keep toppings separate until ready to serve.
Recipe Guide
- → How do I ensure the salmon stays moist while baking?
Brushing the salmon with the sweet chili glaze before and midway through baking helps lock in moisture and enhances flavor while preventing drying.
- → What type of rice works best for this dish?
Jasmine rice is ideal for its fragrant aroma and fluffy texture, complementing the salmon and fresh toppings nicely.
- → Can I prepare the glaze in advance?
Yes, the sweet chili glaze can be whisked together ahead of time and stored in the fridge for up to 2 days to save prep time.
- → What can I add for extra crunch?
Toasted sesame seeds add nutty crunch, while optional roasted peanuts or crispy shallots make great additional toppings.
- → Are there good substitutions for jasmine rice?
Brown rice or quinoa can be used as alternatives, providing different textures and nutritional profiles without compromising the bowl’s balance.