Save to Pinterest 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.
The first time I made these Sweet Chili Salmon Rice Bowls, my family was instantly hooked by the blend of flavors and array of textures. It became a go-to weeknight dinner because everyone enjoyed assembling their own bowls with favorite toppings.
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 Sweet Chili 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 or 7 more minutes or until salmon flakes easily with a fork.
- Assemble the 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 to Pinterest We love making this together on busy weeknights because everyone picks their favorite vegetable toppings. Even picky eaters get excited to create their own rice bowl masterpiece, making dinnertime fun and stress-free.
Required Tools
Saucepan with lid, baking sheet, parchment paper, mixing bowls, whisk, knife and cutting board
Allergen Information
Contains fish (salmon), soy (soy sauce), and sesame (oil and seeds). Always check ingredient labels for gluten and other allergens that may be present.
Nutritional Information (per serving)
Calories: 520, Total Fat: 17 g, Carbohydrates: 61 g, Protein: 30 g
Save to Pinterest This rice bowl makes meal prep easy and delicious. Enjoy every bite packed with flavor, color, and freshness.
Answers to Recipe Questions
- → How do I ensure the salmon remains tender while cooking?
Pat the salmon dry before seasoning and bake it at 400°F, brushing with glaze halfway through. This helps retain moisture and flavor.
- → Can I substitute jasmine rice with another grain?
Yes, brown rice or quinoa make great alternatives, offering different textures and nutritional profiles while complementing the glaze.
- → How is the sweet chili glaze made?
The glaze combines sweet chili sauce, soy sauce, lime juice, and sesame oil, creating a balanced mix of sweet, tangy, and nutty flavors.
- → What toppings add the best texture contrast to this dish?
Shredded cabbage, julienned carrot, sliced cucumber, avocado, and toasted sesame seeds contribute crispness, creaminess, and crunch.
- → How can I add extra spice to the dish?
Add sliced red chili or drizzle with sriracha to introduce a spicier kick that complements the sweet glaze.
- → Are there any common allergens to be aware of?
Yes, this dish contains fish, soy, and sesame, so check ingredient labels if you have sensitivities.