# 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
# How to Make It:
01 - Rinse jasmine rice under cold water until clear. In a medium saucepan, bring water and salt to a boil. Add rice, lower heat, 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 dry, season both sides with salt and pepper, and place on prepared sheet.
03 - In a bowl, whisk together sweet chili sauce, soy sauce, lime juice, and sesame oil. Brush half of the glaze over salmon fillets.
04 - Bake salmon for 10 minutes. Remove from oven, brush with remaining glaze, then bake an additional 5 to 7 minutes until salmon flakes easily with a fork.
05 - Divide cooked rice among four bowls. Top with salmon fillets, shredded cabbage, cucumber, carrot, scallions, avocado slices, and toasted sesame seeds. Garnish with cilantro if desired, and serve with lime wedges.
