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.
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
- 2 tbsp light soy sauce
- 1 tbsp Chinese black vinegar
- ½ tbsp Chinese chili flakes
- ½ tsp chili powder (gochugaru)
- 3 clove garlic, minced
- 1 green onion, chopped
- 2 tbsp neutral oil, avocado, vegetable, canola, peanut, or grape seed 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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