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 bowl on a busy weeknight when I was craving something light but comforting. The sweet chili glaze pairs beautifully with succulent salmon and crunchy veggies.
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 oven:
- While the 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.
- 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 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.
Pin This salmon rice bowl is now a staple in our family rotation especially when we want something flavorful but wholesome. The kids love customizing their own bowls with their favorite toppings.
Required Tools
Saucepan with lid, baking sheet, parchment paper, mixing bowls, whisk, knife and cutting board
Allergen Information
Contains fish (salmon) and soy (soy sauce). Sesame is present (oil and seeds). Check sweet chili sauce and soy sauce labels for potential gluten or other allergens.
Nutritional Information
Calories: 520, Total Fat: 17 g, Carbohydrates: 61 g, Protein: 30 g per serving
Pin Serve immediately while the salmon is warm and the veggies are crisp. A squeeze of lime makes every bite pop with freshness.
Recipe Q&A
- → What type of rice works best for this bowl?
Jasmine rice is preferred for its fragrant aroma and fluffy texture, complementing the sweet chili glaze well.
- → How can I ensure the salmon stays moist and tender?
Brushing the salmon with sweet chili glaze before and after baking helps retain moisture and adds rich flavor.
- → Are there alternative toppings to try?
Yes, roasted peanuts or crispy shallots add crunch, while sliced red chili or sriracha provide extra heat.
- → Can I substitute the fish with another protein?
While salmon is integral here, firms like tofu or chicken can adapt well when paired with the glaze and vegetables.
- → What is the best method to cook the rice for this dish?
Rinse the jasmine rice until water runs clear, then simmer gently with salt until tender, allowing it to rest covered off heat before fluffing.