Description
A vibrant, flavor-packed bowl featuring tender salmon bites, fluffy rice, fresh vegetables, and a creamy sweet-and-spicy sauce that brings everything together.
Ingredients
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Salmon fillets – 1½ pounds (680 g), skin removed, cubed
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Olive oil – 2 tablespoons (30 ml)
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Garlic powder – 1 teaspoon (5 g)
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Smoked paprika – 1 teaspoon (5 g)
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Salt – ¾ teaspoon (4 g)
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Black pepper – ½ teaspoon (2 g)
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Mayonnaise – ¾ cup (180 g)
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Sweet chili sauce – ¼ cup (60 ml)
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Honey – 2 tablespoons (30 ml)
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Chili sauce – 1 to 2 tablespoons (15–30 ml)
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Rice vinegar – 1 teaspoon (5 ml)
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Jasmine rice – 1½ cups (300 g)
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Water – 3 cups (720 ml)
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Cucumber – 1 large (200 g), sliced
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Carrots – 1 cup (120 g), shredded
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Avocado – 2 medium (300 g), sliced
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Red cabbage – 1 cup (100 g), sliced
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Green onions – ¼ cup (25 g), sliced
Instructions
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Rinse the rice and cook with water according to package instructions.
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Toss salmon cubes with olive oil, garlic powder, smoked paprika, salt, and pepper.
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Cook salmon in a hot skillet for 2–3 minutes per side until cooked through.
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Whisk together mayonnaise, sweet chili sauce, honey, chili sauce, and rice vinegar.
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Assemble bowls with rice, salmon, vegetables, and drizzle with sauce.
Notes
Adjust the sauce heat to your preference and swap vegetables based on availability. Store leftovers in airtight containers for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes