Save to Pinterest 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 sweet chili salmon rice bowl when I wanted a meal that felt both comforting and healthy after a long day. Every time I prepare it the kitchen fills with citrus and aromatic sesame making the whole family eager to dig in.
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
- Prepare 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.
- Preheat and Prepare 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 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.
Save to Pinterest Sharing this bowl around our dinner table always sparks conversation and encourages everyone to build their bowl just the way they like it. It's a favorite for evenings when we want something nourishing yet vibrant.
Recipe Variations
Swap out the salmon for tofu or shrimp for a different protein. Brown rice or quinoa are nutritious alternatives to jasmine rice for added fiber.
Serving Suggestions
Pair this bowl with miso soup or a light Asian-inspired salad. For extra crunch sprinkle roasted peanuts or crispy shallots right before serving.
Storage and Reheating
Store leftovers in airtight containers in the fridge for up to 2 days. Gently reheat the rice and salmon separately to preserve the salmon's texture.
Save to Pinterest Enjoy every colorful bite and feel free to get creative with your toppings. This bowl is sure to become a regular in your kitchen rotation!
Recipe Questions & Answers
- → What type of rice works best for this bowl?
Jasmine rice is preferred for its fragrant aroma and fluffy texture, but brown rice or quinoa can be used as alternatives.
- → How is the salmon prepared?
Salmon fillets are seasoned, then baked with a sweet chili glaze applied halfway through cooking to build layered flavor.
- → Can I make the sweet chili glaze spicier?
Yes, adding sliced red chili or a drizzle of sriracha to the glaze boosts the heat level to your preference.
- → What fresh toppings complement the dish?
Shredded red cabbage, cucumber, julienned carrot, scallions, avocado slices, and toasted sesame seeds all add texture and flavor.
- → Are there any suggested garnishes?
Fresh cilantro and lime wedges enhance brightness and add a refreshing finish to the bowl.