Crispy-skinned salmon gets a hard sear in a hot skillet until the edges turn golden and the flesh flakes apart with just a nudge of a fork, then it lands on a bed of fluffy jasmine rice for a bowl that feels both light and satisfying. A glossy, ginger-spiked sauce built from rice vinegar, maple syrup, and sesame oil clings to every grain and gets drizzled generously over the top. Crisp cucumber ribbons, julienned carrots, and sliced scallions add color and crunch, while a scatter of sesame seeds and a few slices of avocado round out the bowl with richness. It's the kind of weeknight dinner that comes together in under 30 minutes but still feels composed enough for company. This one is a great fit for a gluten free table, letting the fresh produce and perfectly cooked salmon take center stage without any fuss.
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Combine the jasmine rice, water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed and the rice is tender. Remove from the heat and let it steam, covered, for 5 minutes.
While the rice cooks, whisk together the tamari, rice vinegar, maple syrup, grated ginger, sesame oil, and 1 tbsp garlic-infused oil in a small bowl until smooth. Set aside.
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