# 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 scallions, thinly sliced
15 - 2 tablespoons toasted sesame seeds
16 - 1 avocado, sliced
17 - Fresh cilantro for garnish (optional)
18 - Lime wedges for serving
# Directions:
01 - Rinse jasmine rice under cold water until water runs 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 rice 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 black pepper. Arrange fillets on the prepared baking sheet.
03 - In a small bowl, whisk together sweet chili sauce, soy sauce, lime juice, and sesame oil until well combined.
04 - Brush half of the glaze evenly over the salmon fillets. Bake in preheated oven for 10 minutes.
05 - Remove salmon from oven, brush with remaining glaze, and return to oven for an additional 5 to 7 minutes, or until salmon flakes easily with a fork.
06 - Divide cooked rice evenly among 4 bowls. Top each with a salmon fillet, shredded cabbage, sliced cucumber, julienned carrot, scallions, avocado slices, and toasted sesame seeds. Garnish with cilantro and serve with lime wedges.
