Rinse 1 cup of white rice under cold water until the water runs clear, then combine with 2 cups of water and a pinch of salt in a medium pot. Bring to a boil, then reduce to low, cover, and simmer for about 15 minutes.

In a small mixing bowl, whisk together the marinade ingredients: 1/4 cup sweet chili sauce, 2 tablespoons soy sauce, 1 tablespoon olive oil, 1 tablespoon freshly grated ginger, and 2 minced garlic cloves.

Place 2 skin-on salmon fillets into a shallow dish or resealable plastic bag and pour the marinade over them. Let them marinate in the refrigerator for at least 30 minutes.

Prep the veggies by julienning 1-2 carrots, slicing 4-5 radishes, shredding 1 cup of red cabbage, and chopping 2 scallions. Also slice an avocado and set aside.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place the marinated salmon skin-side down on it. Bake for 12-15 minutes until cooked through.

In serving bowls, layer the fluffy rice as base, place the baked salmon on top, and artfully arrange the prepared vegetables around the salmon. Finish each bowl with a sprinkle of sesame seeds.