Sweet chili salmon bowls are the perfect combination of sweet and spicy flavors! Baked sweet chili salmon is paired with a mango cucumber salsa and piled on top of fluffy rice. These healthy rice bowls are a well balanced combination of protein, carbs, and fat.
If you love these salmon bowls then you have to try my southwest salmon rice bowls.
Why you’ll love them
Healthy and balanced meal – These salmon rice bowls are a balanced and satiating meal. Salmon is packed with protein and omega-3 fatty acids, mango and edamame are great sources of fiber, and jasmine rice provides plenty of carbs.
Sweet and spicy – If you love sweet and spicy foods then you’ll love these rice bowls. The salmon is baked in a sweet and spicy marinade and balanced out with the sweetness from the mango in the salsa.
Meal prep – Salmon rice bowls are a great option for meal prep. Store the rice, salmon, and mango salsa in separate containers for the best results and enjoy for up to 4 days.
- Salmon – Skinless center cut salmon fillets work best because you won’t have a thick and thin end of the salmon, which will result in uneven cooking.
- Sweet chili sauce – Sweet and a little spicy.
- Sriracha – A hot sauce made of chilis, vinegar, garlic, sugar, and salt.
- Soy sauce – Use low sodium to control the salt. Tamari is the gluten-free equivalent of soy sauce.
- Lime – Fresh lime juice brightens up the sauce for the salmon.
- Mango – Sweet and juicy and balance out the spicy flavors.
- English cucumber – Adds a crisp and crunchy element to the bowls.
- Avocado – Creamy and rich. Adds healthy fats to the salsa.
- Shelled edamame – A good source of protein and fiber.
- Green onions – Less potent onion flavor compared to yellow or red onions.
- Cilantro – Adds a fresh herby flavor to the salsa.
- Mayo and Greek yogurt – The base of the sriracha mayo.
- Honey – Used to sweeten the sriracha mayo.
How to make sweet and spicy salmon bowls
If you don’t already have rice prepared, make some prepared to the package instructions.
Preheat your oven to 450° F. and line a baking sheet with foil or parchment paper.
In a mixing bowl, whisk together the sweet chili sauce, soy sauce, sriracha, lime.
If necessary, remove the skin from the salmon. Cut the fillets into approximately 1 – 1 1/2 inch cubed. Add them into the bowl with the sweet chili sauce mixture.
Dump the salmon and sauce onto the prepared baking sheet and spread it into a single layer. Bake for 7-12 minutes switching the oven to broil for the last 2-3 minutes.
While the salmon bakes, combine all of the ingredients for the mango cucumber salsa in a mixing bowl.
In a smaller bowl whisk together the mayo, Greek yogurt, sriracha, honey, salt, and pepper for the sriracha mayo.
To assemble put some of the rice in a bowl and top with the salmon, mango cucumber salsa, and drizzle with sriracha mayo. Garnish with sesame seeds and cilantro if desired.
Storage and reheating
The salmon, salsa, and rice should be stored in separate containers in the refrigerator. They’ll keep for 4 days.
To reheat you can microwave the rice and salmon in 30 second increments until warm. I Be careful not to heat for too long or the salmon will dry out and get rubbery. Cover with a damp paper towel to help hold in the moisture.
I don’t recommend freezing the salmon bowls.
Variations and substitutions
- Substitute white rice with brown rice, quinoa, or rice noodles.
- For low carb options, serve the salmon and salsa on top of cauliflower rice or romaine lettuce.
- Swap the mango cucumber salsa with pickled vegetables that I made for these banh mi bowls.
- If you don’t want to cut the salmon fillets into cubes you can bake the fillets whole. The cooking time will be a little longer, 10-15 minutes.
More rice bowl recipes
- Ground Chicken Taco Bowls
- Spicy Salmon Bowls
- Honey Chipotle Chicken Rice Bowls
- Chicken Gyro Bowls
- Teriyaki Chicken and Rice Bowls
- Southwest Steak Bowls
Did you make these sweet chili salmon bowls? I’d love if you’d leave a recipe rating and review below.
- 1 pound salmon fillets, skin removed and cut into 1 - 1 1/2 inch cubes
- 1/4 cup sweet chili sauce
- 1 teaspoon sriracha
- 2 tablespoons low sodium soy sauce
- 1/2 of a lime, juiced
- 2 cups cooked rice
- Cilantro and sesame seeds for garnish (optional)
Mango Cucumber Salsa
- 1 mango, peeled and diced
- 1 English cucumber, seeds removed and diced
- 1 avocado, peeled and diced
- 1 cup shelled edamame
- 2 green onions, sliced thin
- 2 tablespoons chopped cilantro
- 1 lime, juiced
- Salt to taste
- 2 tablespoons mayonnaise
- 1/4 cup plain Greek yogurt
- 1-2 teaspoons sriracha
- 2 teaspoons honey
- Salt to taste
- Preheat oven to 450° F. and line a baking sheet with foil or parchment paper.
- Remove the skin from the salmon fillets if needed. Cut the salmon into 1 - 1 1/2 inch cubes.
- In a bowl whisk together the sweet chili sauce, sriracha, soy sauce, lime juice, salt and pepper. Place the salmon cubes into the bowl and stir until coated. Dump the salmon onto the baking sheet and spread it out into a single layer.
- Bake for 7-12 minutes switching the oven to broil during the last 2-3 minutes of cooking.
- While the salmon bakes, combine the ingredients for the mango cucumber salsa in a bowl. Stir everything together, taste for seasoning and adjust if needed.
- Whisk together the ingredients for the sriracha mayo in a small bowl. Season with salt and add additional sriracha and honey if needed.
- To assemble, fill a bowl with desired amount of rice and top with some of the salmon, salsa, a drizzle of sriracha mayo. Garnish with sesame seeds and cilantro.
Amount Per Serving: Calories: 585Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 76mgSodium: 544mgCarbohydrates: 57gFiber: 7gSugar: 24gProtein: 40g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.