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 salmon rice bowl on a busy weeknight after craving something tasty but not too heavy. The sweet chili glaze made it an instant family favorite, and everyone loved adding their own 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 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 until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
- Prepare Salmon:
- While rice cooks, preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Pat salmon dry and season both sides with salt and pepper. Place on baking sheet.
- Make Glaze:
- In a small bowl, whisk together sweet chili sauce, soy sauce, lime juice, and sesame oil. Brush half of glaze onto salmon.
- Bake Salmon:
- Bake for 10 minutes. Remove, brush with remaining glaze, return to oven for 5 to 7 minutes until salmon flakes easily with a fork.
- Assemble Bowls:
- Divide rice among 4 bowls. Top with salmon fillets, cabbage, cucumber, carrot, scallions, avocado, and sesame seeds. Garnish with cilantro and serve with lime wedges.
Save This bowl was a hit with my kids, especially when they could pile on their favorite toppings and squeeze lime over the salmon together at the table.
Required Tools
Saucepan with lid, baking sheet, parchment paper, mixing bowls, whisk, knife and cutting board
Nutritional Information (per serving)
Calories: 520, Total Fat: 17 g, Carbohydrates: 61 g, Protein: 30 g
Notes
For extra crunch add roasted peanuts or crispy shallots. Substitute brown rice or quinoa for jasmine rice. For a spicier kick add sliced red chili or drizzle with sriracha.
Save This salmon rice bowl will brighten up any mealtime. Make extra glaze and veggies so you can pack leftovers for lunch the next day.
Recipe FAQ
- → How do I prevent the salmon from drying out?
Brush the salmon with the sweet chili glaze before and halfway through baking to keep it moist and flavorful.
- → Can I substitute the jasmine rice?
Yes, you can use brown rice or quinoa as alternatives for a different texture and flavor profile.
- → What vegetables work best as toppings?
Shredded red cabbage, sliced cucumber, julienned carrot, scallions, and avocado add freshness and crunch.
- → How spicy is the sweet chili glaze?
It has a mild sweetness with a gentle kick; add sliced red chili or sriracha for more heat.
- → Can I prepare this dish ahead of time?
You can cook the rice and glaze the salmon in advance, then bake and assemble just before serving for best freshness.