# Components:
→ Salmon
01 - 4 skinless salmon fillets (approximately 5.3 ounces 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 fresh lime juice
07 - 1 teaspoon toasted 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. Bring 4 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Add rice, reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat, allow to stand covered for 5 minutes, then 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 the prepared baking sheet.
03 - Whisk together sweet chili sauce, soy sauce, lime juice, and sesame oil in a small bowl. Brush half of the mixture evenly over the salmon fillets.
04 - Bake salmon for 10 minutes. Remove from oven and brush remaining glaze over the fillets.
05 - Return salmon to oven and continue baking for an additional 5 to 7 minutes, or until salmon flakes easily when tested with a fork.
06 - Distribute rice evenly among 4 bowls. Top with salmon fillets, shredded cabbage, cucumber, carrot, scallions, avocado slices, and toasted sesame seeds. Garnish with cilantro and serve with lime wedges on the side.
