These sweet chili salmon bowls make for a great lunch or dinner. Salmon bites tossed in sweet chili sauce with rice, edamame, cucumbers, avocado with spicy mayo.
These bowls are my new go to healthy and easy meal. They come together so quickly and are filled with so much delicious flavor. The sweet chili sauce adds the perfect subtle sweetness. Also, the homemade spicy mayo drizzle is a must. I love the creamy and spiciness that ties everything together.
I get my wild caught salmon from Butcher Box. It’s my favorite salmon by far. You can tell it’s amazing quality. Also, love that it comes delivered right to my doorstep. One less trip to the grocery store always helps.
Other recipes you will love:
- Shrimp sushi bowls
- Baked Cajun salmon with spicy tartar sauce
- Creamy harissa salmon
- Asian BBQ salmon and brussels sprouts
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sweet and spicy mayo
2 tbsp mayo
2 tbsp sweet chili sauce
1/2 tbsp sriracha
1/3 cup sweet chili sauce
1 tbsp coconut aminos, soy sauce will also work
1 tsp sriracha, or more/less to taste
salt and pepper to taste
1 tbsp olive oil
2 (4-5 oz) salmon filets, skin removed, cut into 1–1/2 inch pieces
1 cup brown rice, cooked
1 cup shelled edamame
2 Persian cucumbers, sliced
1/2 avocado, thinly sliced
2 green onions, sliced
pinch of sesame seeds, optional
First make the sweet and spicy mayo by combining the mayo, sweet chili sauce and sriracha. Cover and refrigerate until ready to use.
In a mixing bowl combine 1/3 cup sweet chili sauce, 1 tbsp coconut aminos and 1 tsp sriracha.
Season the salmon pieces with a little salt and pepper.
Heat a large skillet over medium heat and add olive oil. Once heated, add the salmon pieces in a single layer. Cook for about 10 minutes, turning on each side so they are evenly cooked on all sides. Add the sweet chili sauce/coconut aminos mixture. Let cook for another 2 minutes, coating the salmon in the sauce.
Assemble the bowls by evenly distributing the brown rice then the salmon bites, edamame, cucumbers, avocado and green onion. Sprinkle with sesame seeds and drizzle on the sweet and spicy mayo. Serve and enjoy!