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.
This salmon rice bowl became an instant favorite at my house after a busy workday. The mix of sweet, tangy, and savory is so comforting and everyone loves picking their own toppings for extra crunch and color.
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 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 for Baking:
- While the 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 the prepared baking sheet.
- Mix 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 the 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 We love making this as a family dinner and letting each person top their own bowl. It makes it easy to please picky eaters and gets everyone involved in the kitchen.
Allergen Information
Contains fish (salmon) and soy (soy sauce). Sesame is present (oil and seeds). Always check sauce labels for potential gluten or other allergens.
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
Save Finish your bowls with a squeeze of lime for maximum flavor. This dish is perfect for meal prep or impressing guests with minimal effort.
Kitchen Guide
- → What type of rice is best suited for this dish?
Jasmine rice is ideal for its fluffy texture and subtle fragrance that complements the sweet chili glaze and fresh toppings.
- → How do I achieve the right glaze consistency on the salmon?
Whisk sweet chili sauce with soy, lime juice, and sesame oil to create a balanced glaze. Brush it generously before baking and again halfway through for maximum flavor.
- → Can I prepare the salmon in advance?
Yes, you can marinate the salmon in the glaze for up to an hour before baking to deepen the flavors.
- → What are good alternative toppings to try?
Roasted peanuts or crispy shallots add a delightful crunch, while sliced red chili or sriracha can bring extra heat.
- → Is this dish suitable for a pescatarian diet?
Yes, it fits within a pescatarian diet, featuring salmon as the primary protein alongside fresh vegetables.