Step 1: Prepare the Coconut Rice

• Rinse the jasmine rice thoroughly under cold water until the water runs clear. This removes excess starch and ensures fluffy rice.
• In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and sugar (if using). Stir to combine.
• Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 15-18 minutes, or until the rice is fully cooked and the liquid is absorbed.
• Remove the rice from the heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Step 2: Marinate the Salmon

• In a small bowl, whisk together olive oil, soy sauce, sriracha, honey, garlic powder, smoked paprika, ground ginger, salt, and pepper.
• Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring each piece is evenly coated. Let the salmon marinate for at least 10-15 minutes while you prepare the other ingredients.

Step 3: Cook the Salmon

• Heat a large nonstick skillet or grill pan over medium heat. Lightly grease the pan with olive oil or cooking spray.
• Place the salmon fillets skin-side down (if applicable) in the hot pan. Cook for 4-5 minutes on each side, or until the salmon is opaque and flakes easily with a fork. Remove from heat and set aside.

Step 4: Assemble the Bowls

• Divide the coconut rice evenly among four bowls.
• Top each bowl with a salmon fillet.
• Arrange the shredded carrots, cucumber slices, red cabbage, and avocado around the salmon.
• Drizzle with optional spicy mayo, sprinkle with sesame seeds, and garnish with green onions and cilantro if desired.