Sweet Chilli Lime Salmon Bowls

Fresh, punchy, and perfect for meal prep.

by Samantha Tulett

Published Jan 24, 2026

RECIPE ↓

30 MINS

EASY

SERVES 4

About the Recipe

These sweet chilli lime salmon bowls are all about balance. Sticky-sweet salmon with a hit of citrus, fluffy jasmine rice, and a mix of fresh, crunchy toppings come together to create a bowl that feels vibrant and nourishing without sacrificing flavour. The lime mayo ties everything together with just enough richness to make every bite satisfying.

This is the kind of recipe that works just as well for a relaxed dinner as it does for meal prep. Each element can be prepared ahead, making it easy to assemble when you are short on time but still want something that looks good, tastes incredible, and feels thoughtfully put together.

RECIPE

Sweet Chilli Lime Salmon Bowls

by Samantha Tulett | City Slicker

COOK TIME

15 MINS

TOTAL TIME

30 MINS

COURSE

MAIN

SERVES

PREP TIME

15 MINS

INGREDIENTS

Salmon Marinade

2 skinless salmon fillets (approx 150 to 180 g each)

2 tbsp sweet chilli sauce

Juice and zest of 1 lime

1 tsp freshly grated ginger

1 garlic clove, minced

1 tbsp olive oil

1 tsp soy sauce

1 tsp fish sauce

¼ tsp salt

¼ tsp pepper

1 tsp sesame seeds

Bowl Filling

1 cup jasmine rice (uncooked)

Pinch of salt

2 cups shredded red cabbage

1 cup pickled carrot (julienned)

1 avocado, sliced

2 handfuls rocket

4 spring onions, thinly sliced

Coriander, roughly chopped

To Serve

2 tbsp Kewpie mayonnaise

1 tsp lime juice

Sesame seeds

Extra lime wedges

METHOD

In a small bowl, whisk together the sweet chilli sauce, lime juice and zest, olive oil, soy sauce, fish sauce, ginger, and garlic until well combined.

Pat the salmon fillets dry with paper towel, then season with salt and pepper. Coat evenly in the marinade and set aside for 10 to 15 minutes to allow the flavours to soak in.

Rinse the jasmine rice under cold running water until the water runs clear. Cook according to packet instructions with a pinch of salt. Once cooked, fluff gently with a fork and set aside.

In a small bowl, mix the Kewpie mayo with lime juice. Taste and adjust if needed, then refrigerate until ready to serve.

Heat a non-stick pan over medium heat. Add the salmon fillets and cook for 3 to 4 minutes per side, or until just cooked through and still moist. Sprinkle with sesame seeds just before removing from the pan.

To assemble, divide the rice evenly between bowls. Arrange the cabbage, pickled carrot, rocket, and avocado around the rice. Cut the salmon fillets in half and place on top.

Drizzle with lime mayo and finish with extra sesame seeds, spring onions, and fresh coriander. Serve with lime wedges on the side.

Tips

Perfect your salmon. Pat the salmon dry before seasoning to help the marinade cling and ensure a better sear. When it's in the pan be careful not to overcook. It should be just cooked through and still moist in the centre.

Swap jasmine rice for brown rice or sushi rice if you prefer.

Love to meal prep? These bowls are perfect for make ahead lunches or dinners. The components can be prepped ahead and assembled just before serving for easy meals.