Pin It 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.
When I first made this salmon rice bowl for my family, it instantly became a weeknight favorite. The sweet chili glaze keeps the salmon juicy, and the colorful veggies add crunch and freshness everyone loves.
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 garnish), lime wedges (for serving)
Instructions
- Cook 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 Oven and Salmon:
- While rice cooks, preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Pat salmon fillets dry and season both sides with salt and pepper. Place on prepared baking sheet.
- Make Sweet Chili Glaze:
- In small bowl, whisk together sweet chili sauce, soy sauce, lime juice, and sesame oil. Brush half over salmon.
- Bake Salmon:
- Bake salmon for 10 minutes. Remove from oven, brush with remaining glaze, and return to oven for 5 to 7 more minutes, or until salmon flakes easily with 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 It This dish always gets rave reviews at our family table, and even picky eaters enjoy the sweet and savory flavors paired with crunchy veggies.
Required Tools
Saucepan with lid, baking sheet, parchment paper, mixing bowls, whisk, knife and cutting board
Allergen Information
Fish (salmon), soy (soy sauce), sesame (oil and seeds); check labels for gluten or other allergens
Nutritional Information
Per serving: 520 calories, total fat 17 g, carbohydrates 61 g, protein 30 g
Pin It Enjoy this beautiful rice bowl with family or friends for a simple, nutritious meal that feels special yet is so easy to make.
Recipe FAQs
- → How do I ensure the salmon stays moist?
Brushing the fillets with the sweet chili glaze before and during baking helps keep the salmon moist and flavorful.
- → Can I use a different type of rice?
Yes, jasmine rice is recommended for its fragrance, but brown rice or quinoa work well as substitutes.
- → What toppings complement this dish best?
Fresh vegetables like shredded cabbage, cucumber, carrot, scallions, avocado, and toasted sesame seeds add texture and flavor.
- → Is it possible to make the glaze spicier?
Adding sliced red chili or drizzling sriracha over the salmon or bowl increases heat and flavor depth.
- → How long should jasmine rice be cooked for best results?
Simmer jasmine rice in salted water for about 15 minutes until tender, then let it rest covered off heat to fluff.