I appreciate how quickly this bowl comes together in just 25 minutes. The sweet chili sauce creates a glossy, flavorful glaze on the salmon without requiring complicated ingredients.
I also enjoy how customizable it is. I can swap the rice, adjust the toppings, or add a squeeze of lime for extra brightness. It works beautifully for a wholesome dinner or meal prep for the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 salmon fillets (about 6 oz each) 3 tbsp sweet chili sauce 1 cup cooked brown rice or jasmine rice 1/2 cup sliced cucumber 1/2 cup shredded carrots 1/2 cup cooked edamame 1 avocado, sliced 2 tbsp chopped green onions 1 tsp sesame seeds
Directions
I preheat the oven to 200°C (400°F) or heat the grill if I prefer grilling.
I place the salmon fillets on a baking sheet lined with parchment paper.
I brush each fillet generously with sweet chili sauce, making sure they are evenly coated.
I bake the salmon for 12–15 minutes, or until it flakes easily with a fork.
While the salmon cooks, I prepare the rice according to the package directions if it is not already cooked.
I blanch the edamame in boiling water for 2–3 minutes, then drain.
I slice the cucumber, shred the carrots, and slice the avocado.
To assemble the bowls, I start with a scoop of rice in each bowl.
I place the baked salmon on top and arrange the cucumber, carrots, edamame, and avocado around it.
I drizzle extra sweet chili sauce over the top if I want more heat and sweetness.
I garnish with chopped green onions and sesame seeds before serving.
Servings and Timing
This recipe makes 2 servings.
I usually spend about 10 minutes preparing the ingredients and 15 minutes cooking, bringing the total time to approximately 25 minutes.
Variations
I sometimes swap brown rice for quinoa or cauliflower rice when I want a lower-carb option. If I want extra freshness, I add a squeeze of lime juice over the finished bowl.
For additional crunch, I include shredded red cabbage or sprinkle crushed peanuts on top. I also enjoy adding a drizzle of sriracha for more spice.
Storage/reheating
I store leftovers in airtight containers in the refrigerator for up to 3 days. For meal prep, I keep the avocado separate and slice it fresh before serving.
To reheat, I gently warm the salmon and rice in the microwave for short intervals. I prefer adding the vegetables and toppings after reheating to maintain their texture. I can also enjoy the bowl chilled straight from the refrigerator.
FAQs
Can I Grill The Salmon Instead Of Baking?
Yes, I often grill the salmon over medium heat for about 4–5 minutes per side, depending on thickness, until it flakes easily.
How Do I Know When The Salmon Is Done?
I check that it flakes easily with a fork and reaches an internal temperature of 63°C (145°F).
Can I Make This Recipe Ahead Of Time?
Yes, I prepare the components in advance and assemble when ready to eat. It works very well for meal prep.
What Can I Use Instead Of Sweet Chili Sauce?
If I do not have sweet chili sauce, I mix honey with a little soy sauce and a touch of chili flakes for a similar sweet and spicy flavor.
Is This Bowl Good For Meal Prep?
Yes, I find it ideal for meal prep. The flavors hold up well for several days, and I can portion everything into individual containers.
Conclusion
I find this Healthy Sweet Chili Salmon Bowl to be a perfect combination of sweet, spicy, fresh, and hearty. It is simple to prepare, visually vibrant, and packed with flavor. Whenever I want a balanced meal that feels both healthy and satisfying, this is one of my favorite bowls to make.
Healthy Sweet Chili Salmon Bowl Recipe featuring tender glazed salmon, fluffy brown rice, crisp cucumber, shredded carrots, edamame, and creamy avocado. This sweet and spicy salmon rice bowl is a balanced, protein packed meal perfect for lunch or dinner.
Author:Emma
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:2 servings
Category:Main Course
Method:Baking
Cuisine:Asian-Inspired
Diet:Gluten Free
Ingredients
2 salmon fillets (about 6 oz each)
3 tbsp sweet chili sauce
1 cup cooked brown rice or jasmine rice
1/2 cup sliced cucumber
1/2 cup shredded carrots
1/2 cup cooked edamame
1 avocado, sliced
2 tbsp chopped green onions
1 tsp sesame seeds
Instructions
Preheat Oven or Grill
Preheat oven to 400°F (200°C) or heat grill to medium.
Prepare Salmon
Place salmon fillets on a parchment-lined baking sheet. Brush generously with sweet chili sauce.
Bake
Bake for 12–15 minutes, or until salmon flakes easily with a fork.
Cook Rice
While salmon bakes, prepare rice according to package instructions if not already cooked.
Blanch Edamame
Boil edamame for 2–3 minutes, then drain.
Prepare Vegetables
Slice cucumber and avocado, shred carrots, and chop green onions.
Assemble Bowls
Divide rice between two bowls. Place salmon on top. Arrange cucumber, carrots, edamame, and avocado around the salmon.
Garnish and Serve
Drizzle with extra sweet chili sauce if desired. Sprinkle green onions and sesame seeds over the top. Serve immediately or enjoy chilled.
Notes
Use wild-caught salmon for enhanced flavor and nutrition.
Substitute quinoa or cauliflower rice for a lower-carb option.
Add a squeeze of fresh lime juice for brightness.
Great for meal prep — store components separately for up to 3 days.
