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Sweet Chilli Salmon Sushi Rice Bowl

Sweet Chilli Salmon Sushi Rice Bowl

Serves 2 | with Spicy Smacked Cucumber and Soy Pak Choi
4.0(159)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on April 02, 2026
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Calories
: 
574 kcal
Protein
: 
27.6g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Wheat
  • Cereals containing gluten
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200 grams

Salmon Fillets

(Contains: Fish)

48 grams

Sweet Chilli Sauce

1 unit(s)

Baby Cucumber

15 milliliter(s)

Rice Vinegar

15 grams

Sambal Paste

20 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 unit(s)

Pak Choi

1 pouch(es)

Sushi Rice

Not included in your delivery

2 tbsp

Honey

Energy (kJ)2401 kJ
Energy (kcal)574 kcal
Fat18.7 g
of which saturates3.2 g
Carbohydrate76.1 g
of which sugars25.8 g
Dietary Fibre3.7 g
Protein27.6 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Baking Paper
•Bowl
•Rolling Pin

Instructions

PDF
Cook the Salmon
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Lay the salmon fillets, skin-side down, onto a lined baking tray. Drizzle over half the sweet chilli sauce, then season with salt and pepper.

c) When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Make the Smacked Cucumber Salad
2

a) While the salmon bakes, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

b) In a medium bowl, combine the cucumber, rice vinegar, sambal paste and half the soy sauce. Season with salt and pepper, then set aside to pickle.

c) Trim the pak choi, then thinly slice widthways.

Fry the Pak Choi and Assemble
3

a) Heat a drizzle of oil in a large frying pan on medium-high heat. Add the pak choi, honey (see pantry for amount) and the remaining soy sauce, then stir-fry until just soft, 3-4 mins.

b) Meanwhile, cook the rice according to pack instructions.

c) Once the salmon is cooked, divide the rice between 2 serving bowls and top with the soy pak choi, smacked cucumber and salmon fillet in sections.

d) Drizzle the remaining sweet chilli sauce over the salmon fillet to finish.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Many reviewers loved the delicious and fresh taste, with some particularly enjoying the salmon.
  • Ease of prep: Customers found this dish quick and easy to put together, making it a convenient option.
  • Suggestions: Consider reducing the amount of sauce for a more balanced flavour profile that matches the recipe image.
  • Portions: Some felt the salmon and rice portions were smaller than expected; consider adding extra for a more filling meal.
AI-generated from customer reviews
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