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.
Sweet chili salmon rice bowls were a game changer in my kitchen. The first time I made this for my family, everyone loved building their own colorful bowls and sampling all the 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 (optional, for garnish), lime wedges (for serving)
Instructions
- Cook the Rice:
- Rinse jasmine rice under cold water until 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 for Baking:
- While 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.
- Mix and Brush 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 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.
Save My kids love assembling their own bowls and choosing which veggies to pile on. It has become a favorite for busy family nights, especially with everyone helping out in the kitchen.
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. Check sauce labels for possible gluten or other allergens.
Nutritional Information (per serving)
Calories: 520, Total Fat: 17 g, Carbohydrates: 61 g, Protein: 30 g
Save Bring color and flavor to your dinner table with these salmon rice bowls. There is enough room to make each bowl your own!
Recipe FAQ
- → What type of rice works best for this bowl?
Jasmine rice is preferred for its fragrant aroma and soft texture, but brown rice or quinoa can be used as alternatives.
- → How can 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 adds flavor.
- → Can I add extra spice to the dish?
Yes, incorporating sliced red chili or drizzling sriracha over the finished bowl adds a spicy kick.
- → What fresh vegetables are recommended as toppings?
Shredded cabbage, sliced cucumber, julienned carrot, scallions, and avocado complement the salmon and rice well.
- → Are there any allergen considerations?
This dish contains fish, soy, and sesame. Check ingredient labels carefully if allergies are a concern.