# Components:
→ Salmon
01 - 4 skinless salmon fillets (5 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Sweet Chili Glaze
04 - 1/3 cup sweet chili sauce
05 - 1 tablespoon soy sauce
06 - 1 tablespoon lime juice
07 - 1 teaspoon sesame oil
→ Rice
08 - 2 cups jasmine rice
09 - 4 cups water
10 - 1/2 teaspoon salt
→ Toppings
11 - 1 cup shredded red cabbage
12 - 1 cup thinly sliced cucumber
13 - 1 large carrot, julienned
14 - 2 thinly sliced scallions
15 - 2 tablespoons toasted sesame seeds
16 - 1 avocado, sliced
17 - Fresh cilantro, for garnish (optional)
18 - Lime wedges, for serving
# Method:
01 - Rinse jasmine rice under cold water until clear. In a medium saucepan, bring 4 cups water and 1/2 teaspoon salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Pat salmon fillets dry and season both sides with salt and pepper. Arrange on prepared baking sheet.
03 - In a small bowl, whisk sweet chili sauce, soy sauce, lime juice, and sesame oil until combined. Brush half the glaze over the salmon fillets.
04 - Bake salmon for 10 minutes. Remove from oven, brush with remaining glaze, then return to bake for an additional 5 to 7 minutes until salmon flakes easily with a fork.
05 - Divide cooked rice evenly among 4 bowls. Top each with a glazed salmon fillet, shredded cabbage, cucumber, carrot, scallions, avocado slices, and toasted sesame seeds. Garnish with cilantro and serve with lime wedges.
