# 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 clear. In a medium saucepan, bring water and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes or 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 dry and season with salt and black pepper.
03 - Whisk sweet chili sauce, soy sauce, lime juice, and sesame oil. Brush half the mixture over salmon fillets. Bake for 10 minutes, remove and brush with remaining glaze, then bake an additional 5 to 7 minutes until salmon flakes easily.
04 - Divide rice among four bowls. Layer with baked salmon, shredded cabbage, cucumber, carrot, scallions, avocado, and toasted sesame seeds. Garnish with cilantro and serve with lime wedges.
