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.
I first made this salmon rice bowl when I wanted a delicious meal that looked as good as it tasted. The sweet chili glaze brings out the best in lightly roasted salmon, and piling everything over fluffy jasmine rice just makes it even more comforting.
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 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 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.
Pin My family asks for this bowl on repeat, and it is a fun way for everyone to help with adding their favorite toppings at the table.
Customizations
Swap jasmine rice for quinoa or brown rice, or try adding roasted peanuts or crispy shallots on top for extra crunch.
Make it Spicy
Add sliced red chili or drizzle with sriracha to take the heat up a notch, perfectly balancing the sweet chili glaze.
Serving Suggestions
Serve these bowls for family dinners, or scale up for meal prep and enjoy all week long with fresh toppings each day.
Pin This sweet chili salmon rice bowl is a fresh, satisfying meal you will crave. Enjoy customizing your bowl just the way you like it!
Recipe Questions
- → What type of rice is best for this dish?
Jasmine rice is ideal due to its fragrant aroma and fluffy texture, which complements the salmon and toppings well.
- → How do you achieve the perfect glaze on the salmon?
Brush the salmon with the sweet chili mixture halfway through baking, then again before finishing to create a glossy, flavorful coating.
- → Can I use other fish besides salmon?
Yes, firm fishes like cod or sea bass can work, but adjust cooking time accordingly to avoid drying out.
- → What toppings add crunch and color to the bowl?
Shredded red cabbage, julienned carrots, thinly sliced cucumber, scallions, and toasted sesame seeds provide fresh crunch and vibrant hues.
- → How can I spice up the dish further?
Add sliced red chili or drizzle with sriracha for extra heat without overpowering the sweet chili glaze.
- → Is it possible to prepare this ahead of time?
The salmon and rice can be cooked ahead and stored separately; assemble just before serving to maintain freshness and texture.