Sweet Chili Salmon Rice Bowls

Looking for a healthy, delicious and easy weeknight dinner idea? Look no further!

These Sweet Chili Salmon Rice Bowls are quick, easy, healthy + yummy.

Not only that but they are a great source of protein which is important if you want to stay full and energized throughout your busy day.

Plus, they’re an explosion of flavor! If you love Thai food as much as I do, and you’re a salmon fan, then you’re going to fall in love with these bowls!

And this recipe is so very simple! Especially if you tend to have a sweet chilli sauce in your kitchen, which I pretty much always do!

I can get this recipe ready in less than half an hour if I use a quick cooking white rice, like Jasmine. Using brown rice it can take a bit longer, or I make the rice then night before.

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 4


  • 1 pound salmon filet, cut into chunk
  • 1 cup of your favorite rice (I like Jasmine, but brown works great too if you want it to be a bit healthier)
  • 1/2 cup carrot, grated
  • 1/2 cup shelled edamame
  • 1 bunch of green onions, washed and sliced into large pieces (1/2″ to 1″ long)
  • 1/4 cup sweet chilli sauce, plus extra for topping if desired
  • 1 tablespoon honey
  • 1 tablespoon coconut oil
  • 1/4 cup fresh cilantro, rough chopped
  • 1/4 cup thai basil, rough chopped
  • 1 tablespoon sesame oil
  • 1 to 2 tablespoons sesame seeds, toasted
  • 2 limes, sliced into wedges
  • Freshly ground salt and pepper, to taste


  1. Cook the rice according to package directions.
  2. Skin and cube the salmon, transferring the cubes to a large mixing bowl. Seas with salt and pepper, and cover with 1/4 cup sweet chilli sauce and 1 tablespoon of honey. Toss well to coat all the cubes well. Set aside.
  3. Heat a large skillet on medium-high heat, and add 1 tablespoon of sesame oil. Once the oil is hot, add edamame and grated carrots, cooking until tender (about 3 to 4 minutes). Add the green onions and basil, and cook another minute or two, and then set the veggies aside on a plate.
  4. Wipe out the pan with a paper towel, and return to heat. Add the coconut oil, and then transfer the salmon cubes, cooking about 1 to 2 minutes on each side until the salmon is opaque, and golden on the sides.
  5. Divide rice evenly among bowls, and then pile the veggies and salmon on top. Sprinkle fresh cilantro and sesame seeds over top, and squeeze 1 or two lime wedges, adding more wedges for garnish. If desired, drizzle some more sweet chilli sauce on top.