Chili Honey Garlic Salmon Bowls

Rinse 1 cup of jasmine rice under cold water until clear. Combine with 1 1/2 cups of water in a pot, bring to a boil, reduce to low, cover, and simmer for 15 minutes. Remove from heat and let steam.

While rice cooks, prepare the sauce by whisking together 1/3 cup honey, 3 tbsp soy sauce, 1 tbsp chili paste (Sambal Oelek), and 4 cloves of minced garlic in a small bowl.

Cut the 1 1/2 lbs of skinless salmon into bite-sized 1-inch cubes. Pat dry with paper towels and lightly season with salt and black pepper.

Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the salmon cubes in a single layer (work in batches if necessary) and sear for 2-3 minutes until golden brown on the bottom.

Flip the salmon cubes. Immediately pour the honey-garlic sauce into the pan. Let it bubble and reduce for 2-3 minutes while tossing the salmon to coat, until the sauce is thick and sticky.

Simultaneously, steam 4 cups of broccoli florets and 1/2 cup edamame for 4-5 minutes until tender-crisp.

Divide the rice among 4 bowls. Top with the glazed salmon, steamed broccoli, and edamame. Garnish with sliced green onions and 1 tsp sesame seeds.