Pin 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 this sweet chili salmon rice bowl, I was surprised by how beautifully the flavors came together, especially with the simple glaze. It’s now a go-to dinner on busy weeknights for my family.
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 Rice:
- Rinse jasmine rice under cold water until 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.
- Prep & Bake Salmon:
- While 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 prepared baking sheet.
- Make Glaze:
- In a small bowl, whisk together sweet chili sauce, soy sauce, lime juice, and sesame oil. Brush half of glaze over the salmon.
- Bake Salmon:
- Bake salmon for 10 minutes. Remove from oven, brush with remaining glaze, and return for 5 to 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.
Pin Whenever we gather for an easy dinner, this rice bowl is a favorite because everyone can personalize their toppings. My kids love adding extra avocado and squeezing fresh lime over their bowls.
Helpful Equipment
Saucepan with lid, baking sheet, parchment paper, mixing bowls, whisk, knife and cutting board are useful for preparing this meal.
Nutritional Information
Each serving delivers about 520 calories with 17 g total fat, 61 g carbohydrates, and 30 g protein.
Variations
Substitute brown rice or quinoa for jasmine rice, or add roasted peanuts or crispy shallots for crunch. Spice it up with sliced red chili or a drizzle of sriracha.
Pin A squeeze of lime at the end brings all the flavors together. Serve immediately for maximum freshness and color.
Recipe FAQ
- → What type of rice works best for this bowl?
Jasmine rice is recommended for its fluffy texture and fragrant aroma, complementing the glazed salmon and fresh toppings well.
- → How should the salmon be cooked for optimal flavor?
Bake salmon fillets brushed with a sweet chili glaze at 400°F, applying glaze before and halfway through cooking for a balanced, flavorful finish.
- → Can I add extra crunch or spice to the dish?
Yes, adding roasted peanuts or crispy shallots enhances crunch, and sliced red chili or sriracha adds a spicy kick.
- → Are there suitable substitutions for jasmine rice?
Brown rice or quinoa are great alternatives that also provide a hearty base while complementing the glaze and vegetables.
- → What toppings add freshness to the bowl?
Fresh vegetables such as shredded cabbage, cucumber, carrot, scallions, and sliced avocado provide vibrant colors and balanced textures.