This Chili Oil Salmon Rice Bowl is the perfect balance of comfort and heat, bringing together tender salmon, fluffy rice, and bold flavor in every bite. Finished with my mom’s homemade chili oil and paired with brussels sprouts and sweet potatoes, it’s a simple and healthy meal that is both delicious and nourishing.

Chili Oil Salmon Rice Bowl

My Go-To Dinner after my 9 to 5.

Lately, my go-to comfort meal after work has been this Chili Oil Salmon Rice Bowl—quick, satisfying, and packed with flavor. It’s the kind of dish that looks complicated but it is actually really easy to make and it only takes 15 minutes!

I made this salmon rice bowl with a side of Brussels sprouts and hot honey sweet potatoes, all conveniently ordered from the Hungryroot delivery service, which has over 40,000 recipes to choose from each week and a wide grocery selection – including smoothies, sweets, kids snacks, salad kits, ready-to-eat meals, and supplements. Since work has been so busy, I’ve been relying on Hungryroot for grocery delivery to save time. You can use my code ONEHAPPYBITE to get 40% OFF your first order plus one free gift! 

The Secret Ingredient: My Mom’s Homemade Chili Oil

store homemade chili oil in an air tight container or jar

The heart of this bowl is the chili oil. I’m using my mom’s homemade chili oil recipe, and it truly makes all the difference. It’s deeply aromatic, a little spicy, slightly smoky, and full of crispy bits that cling to every grain of rice and flake of salmon.

You can use this chili oil on everything – like my Spicy Pork Wontons, Chili Garlic Silken Tofu, Garlic Fried Rice, and Chicken Dumplings.

What You Need For This Recipe:

  • Tender, pan-seared salmon with rich umami flavor
  • Fluffy rice that soaks up the chili oil beautifully
  • Stir-Fry Brussels sprouts for a slightly bitter, crispy contrast
  • Sweet potatoes that add natural sweetness and comfort

See recipe card below for a full list of ingredients and measurements.

This Chili Oil Salmon Rice Bowl is proof that an easy, delivery-supported meal can still feel homemade and heartfelt. Between my homemade chili oil and the fresh ingredients from Hungryroots, it’s a dish that checks every box: simple, flavorful, and nourishing.

Substitutions & Variations

  • Salmon – you can substitute with other fish like tilapia, cod, or sea bass. If you don’t like fish, you can swap out for chicken, beef, or pork.
  • Rice – any white rice and brown rice would work for this recipe.
  • Brussels Sprouts – you can also use other veggies like cabbage, spinach, broccoli.

Equipment

Cooking Pan

How to Store and Reheat

To Store: Leftovers can be stored in an air tight container for up to 3-4 days.

To Reheat: You can microwave/reheat salmon rice bowl in a microwave-safe bowl until warm. Alternatively, you can reheat the salmon in an air fryer until warm.

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Chili Oil Salmon Rice Bowl
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Chili Oil Salmon Rice Bowl – Healthy & Easy

This Chili Oil Salmon Rice Bowl is the perfect balance of comfort and heat, bringing together tender salmon, fluffy rice, and bold flavor in every bite. Finished with my mom’s homemade chili oil and paired with brussels sprouts and sweet potatoes, it’s a simple and healthy meal that is both delicious and nourishing.
Servings: 2 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
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Ingredients
 

For Salmon Rice Bowl

  • 2 salmon fillet
  • 2 cups cooked white rice, or any rice of your preference
  • 2 cups shaved brussels sprouts
  • 1 sweet potato
  • 1 tbsp neutral oil
  • salt
  • black pepper
  • red pepper flakes
  • drizzle of hot honey

For Chili Oil

Instructions
 

Make Salmon Rice Bowl

  • Cook your preferred rice according to package instructions.
  • Pat the salmon fillet with paper towel, then season with salt and pepper.
  • In a pot or cooking pan, heat 1 tbsp of neutral oil over medium-high heat. Add the seasoned salmon fillet and cook until both sides gets browned and crispy. Remove and set aside.
  • In the same pan, add brussels sprouts and stir-fry for about 4-5 minutes until tender, stirring minimally to ensure browning.
  • Meanwhile, microwave sweet potatoes in a microwave-safe bowl on hight for 6-8 minutes, flipping halfway. Carefully cut the cooked potato into half. Sprinkle salt and pepper, then drizzle hot honey on top.

Make Chili Oil

  • In a heatproof bowl, combine soy sauce, black vinegar, Chinese chili flakes, chili powder, minced garlic, and green onions.
  • In a small saucepan, add 2 tbsp of neutral oil and heat over medium heat. Oil should be ready when you start seeing small bubbles. You want the oil to be hot enough to infuse the chili flakes, but not too hot that burns the spices. Keep the oil around 225-250F to prevent burning. If you don't have a thermometer, you can test the heat by submerging a wooden chopstick in the oil. The oil is ready when then wooden chopstick starts to sizzle and creates small bubbles.
  • Carefully pour the hot oil over the chili sauce mixture. Stir and mix until well combined. Taste and add more seasoning if desired.

Assemble the Bowl

  • Build the bowl with warm rice, top with salmon, and spoon over chili oil on top. Serve with brussels sprouts and sweet potato on the side.
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