# 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 fresh 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 4 cups water and 1/2 teaspoon salt to a boil. Add rice, cover, reduce heat to low, 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 both sides with salt and black pepper, and place on prepared 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 over the salmon fillets. Bake in preheated oven for 10 minutes. Remove from oven, brush with remaining glaze, then return to oven and bake an additional 5 to 7 minutes, until salmon flakes easily with a fork.
05 - Divide cooked jasmine rice evenly among 4 bowls. Top each with a salmon fillet, shredded cabbage, cucumber, julienned carrot, scallions, avocado slices, and toasted sesame seeds. Garnish with fresh cilantro if desired and serve with lime wedges.
