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 recipe for a casual weeknight dinner after wanting a colorful way to serve salmon that my family wouldn't get tired of. The sweet chili glaze and fresh toppings quickly made this rice bowl a go-to for both busy nights and wholesome meals.
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 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 Salmon:
- Pat salmon fillets dry and season both sides with salt and pepper. Place on prepared baking sheet.
- Make 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 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 whole family gathers around the table for this salmon rice bowl, each person adding their favorite toppings. It always sparks happy conversation and some friendly competition for the last avocado slice!
Substitutions & Variations
Try brown rice or quinoa instead of jasmine rice for added whole grains. The sweet chili glaze also pairs well with chicken, tofu or shrimp, so you can mix it up for different dietary needs.
Serving Suggestions
These bowls are perfect for meal prep. Store components separately and assemble when ready to eat. Include extra lime wedges on the side for a fresh burst of flavor.
Nutrition Information
Each serving contains approximately 520 calories, 17 g fat, 61 g carbohydrates, and 30 g protein. This meal is filling and full of both color and nutrients!
Save Enjoy this vibrant and satisfying bowl for lunch or dinner – it's as delicious as it looks. Don't forget a squeeze of fresh lime before digging in!
Recipe Guide
- → What type of rice is best for this dish?
Jasmine rice is ideal due to its fluffy texture and subtle aroma, which complements the salmon and glaze perfectly.
- → How can I add more heat to the dish?
Include sliced red chili or drizzle with sriracha for an extra spicy kick to enhance the sweet chili glaze.
- → Can I substitute the salmon for another protein?
Yes, you can use trout or other firm white fish as alternatives while maintaining a similar cooking approach.
- → What vegetables pair well as toppings?
Shredded red cabbage, thinly sliced cucumber, julienned carrot, scallions, and sliced avocado add freshness, crunch, and creaminess.
- → How do I ensure the salmon stays moist when baking?
Brushing the salmon with sweet chili glaze before and during baking helps lock in moisture and infuse flavor.