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A colorful bowl of glazed salmon cubes, jasmine rice, sliced cucumbers, and julienned carrots topped with sesame seeds.
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Thai Sweet Chili Salmon Bowls

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 580kcal

Ingredients

  • 1.5 lbs salmon fillets, skin removed and cut into 1-inch cubes
  • 0.5 cup Thai sweet chili sauce
  • 2 tablespoons low -sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 2 cups jasmine rice, cooked
  • 1 large cucumber , thinly sliced
  • 1 large carrot , julienned
  • 0.25 cup fresh cilantro, chopped
  • 2 green onions , thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 1 lime , cut into wedges

Instructions

  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, and grated ginger.
  • Reserve half of the sauce mixture for serving; toss the salmon cubes in the remaining half until well coated.
  • Arrange the salmon cubes on the prepared baking sheet in a single layer, ensuring space between pieces for airflow.
  • Roast salmon for 10 to 12 minutes until the internal temperature reaches 145 degrees Fahrenheit and the glaze is caramelized.
  • Distribute cooked jasmine rice evenly among four serving bowls.
  • Top each bowl with a portion of the roasted salmon, sliced cucumber, and julienned carrots.
  • Drizzle the reserved sauce over the salmon and vegetables.
  • Garnish with chopped cilantro, sliced green onions, and toasted sesame seeds.
  • Serve immediately with lime wedges for fresh acidity.