Start by rinsing 1 cup of dry Jasmine rice under cold water to remove excess starch. In a saucepan, combine the rinsed rice, 2 cups of water, and a pinch of salt. Bring to a boil over medium-high heat, reduce heat to low, cover, and simmer for 13-15 minutes until water is absorbed. Once cooked, remove from heat and let sit covered for 5 minutes.

While the rice cooks, prepare the Firecracker Peanut Sauce by combining 1/4 cup of creamy peanut butter, 2 tablespoons of lower-sodium soy sauce, 2 tablespoons of Thai sweet red chili sauce, 1 1/2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 minced garlic clove, and 1 teaspoon of freshly grated ginger in a bowl. Whisk until smooth.

In a separate bowl, combine 2 heaping cups of finely shredded cabbage, 3 tablespoons of thinly sliced green onion, 1 tablespoon of seasoned rice vinegar, and 1 teaspoon of toasted sesame seeds for the slaw. Toss well to combine.

Season 4 skin-on salmon fillets with salt and pepper. Heat 2 tablespoons of extra-virgin olive oil in a skillet over medium-high heat. Place salmon skin-side down and cook for 3 minutes. Flip and cook for an additional 1-3 minutes until salmon flakes easily and reaches 120-125°F.

Assemble your Firecracker Salmon Bowls by dividing the fluffy Jasmine rice among four bowls. Place a salmon fillet atop each rice portion, followed by a scoop of the fresh slaw. Drizzle the peanut sauce over the salmon and slaw, then garnish with chopped peanuts and additional green onions.