# What You'll Need:
→ Salmon
01 - 4 skinless salmon fillets (5.3 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground 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
# Step-by-Step Guide:
01 - Rinse jasmine rice under cold water until clear. Combine 4 cups water and 1/2 teaspoon salt in a medium saucepan and 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 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Pat salmon fillets dry, season evenly with salt and black pepper, and arrange on the baking sheet.
03 - In a small bowl, whisk together sweet chili sauce, soy sauce, lime juice, and sesame oil until combined.
04 - Brush half of the glaze evenly over the salmon fillets. Bake for 10 minutes, remove from oven, brush with the remaining glaze, then return to oven and bake for an additional 5-7 minutes or until salmon flakes easily with a fork.
05 - Divide cooked rice among four bowls. Top each with a salmon fillet, shredded cabbage, cucumber slices, julienned carrot, scallions, sliced avocado, and toasted sesame seeds. Garnish with fresh cilantro if desired. Serve with lime wedges.
