Rinse jasmine rice until the water runs clear. In a medium pot, combine rice, canned coconut milk, water, and a pinch of salt. Bring to a boil, reduce to low, cover, and simmer for 12-15 minutes until liquid is absorbed. Let it rest covered for 5 minutes, then fluff with a fork.

Tip: Toast the rice for 1-2 minutes in a dry pan before adding liquid for extra aroma.

In a small bowl, whisk together soy sauce/tamari, sesame oil, sriracha, honey or maple syrup, minced garlic, and grated ginger. Taste and adjust heat.

Tip: If the sauce is too salty, add a splash of water and more honey to balance.

Pat salmon fillets dry, season with salt and pepper. Heat a non-stick or cast-iron skillet over medium-high heat with oil. Place salmon skin-side down and sear for 3-4 minutes until skin crisps.

Flip and brush each fillet with glaze. Cook for 2-3 more minutes or until internal temperature reaches 125-130°F for medium. Remove from heat and rest for 2 minutes.

Tip: For even cooking, bring salmon to room temp for 15 minutes before cooking.

Divide coconut rice among bowls. Top with a salmon fillet, shredded carrots, cucumbers, avocado slices, and green onions.

Drizzle extra glaze and garnish with sesame seeds, chopped nuts, and cilantro. Squeeze lime over each bowl.

Personalization tip: For extra heat, add a drizzle of chili oil. For creaminess, mix a spoonful of Greek yogurt into the sauce.