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 tried this recipe when I wanted to create a hearty dinner that looked as beautiful as it tasted. The sweet chili glazed salmon perfectly complements the crisp vegetables, and the whole family loved customizing their own bowls.
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 Prep:
- 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.
- Mix 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 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 Sitting down together to these vibrant rice bowls always sparks stories and smiles at our dinner table. It's a meal that encourages everyone to assemble and enjoy just how they like it.
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). Always double check labels if cooking for someone with allergies.
Nutritional Information (per serving)
Calories: 520 Total Fat: 17 g Carbohydrates: 61 g Protein: 30 g
Save Customize your bowl with any vegetables you have on hand for extra color and crunch. This dish is as easy to prep for lunchboxes as it is to serve at a lively dinner.
Recipe FAQs
- → How do I prevent salmon from drying out while baking?
Brush the salmon lightly with glaze before baking and again midway. Baking at 400°F ensures a tender, moist texture without overcooking.
- → Can I substitute jasmine rice with other grains?
Yes, brown rice or quinoa make excellent alternatives, offering different textures and nutritional profiles while maintaining the dish's balance.
- → What enhances the sweet chili glaze flavor?
Combining sweet chili sauce with lime juice, soy sauce, and sesame oil adds layers of tanginess, umami, and nuttiness, enriching the glaze.
- → How can I add crunch to the bowl?
Top with toasted sesame seeds, roasted peanuts, or crispy shallots to introduce delightful texture contrasts.
- → Is it possible to make this dish spicier?
Add thinly sliced red chili peppers or a drizzle of sriracha for an extra kick of heat while preserving flavor harmony.