# Components:
→ Salmon
01 - 4 skinless salmon fillets (approximately 5.3 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 sliced avocado
17 - Fresh cilantro, for garnish (optional)
18 - Lime wedges, for serving
# Method:
01 - Rinse jasmine rice under cold running water until clear. In a medium saucepan, combine water and salt, then bring 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 - Heat oven to 400°F. Line a baking sheet with parchment paper.
03 - Pat salmon fillets dry and season both sides evenly with salt and black pepper. Arrange on the prepared baking sheet.
04 - In a small bowl, whisk together sweet chili sauce, soy sauce, lime juice, and sesame oil. Brush half of the glaze over the salmon fillets.
05 - Bake salmon in the preheated oven for 10 minutes.
06 - Remove salmon, brush with remaining glaze, and return to oven for an additional 5 to 7 minutes, or until salmon flakes easily with a fork.
07 - Distribute rice evenly into four bowls. Top each with a salmon fillet, shredded cabbage, cucumber, carrot, scallions, avocado slices, and toasted sesame seeds. Garnish with cilantro and serve lime wedges alongside.
