• Pre-heat oven to 425℉.

Start the rice

• Add rice and 1¾ cups water in a medium pot, cover and bring to a boil over MED-HIGH heat. Add salt and stir. Reduce heat to LOW and let simmer moving the lid over slightly to leave a small venting space. Cook until most of the water has been absorbed, stirring occasionally about 10 minutes. Stir, fully replace lid, turn heat off, leave on burner and let steam until salmon is prepared.

Bake the salmon

• While rice is cooking, place salmon fillets in 8" glass baking dish. Cover salmon in ½ of the sweet and sour sauce. Set aside the other half to use later.
  
• Bake salmon uncovered 12-15 minutes until fully cooked and flakes easily with a fork. Internal meat thermometer should read 125℉.
  

Prep the vegetables

• While salmon is cooking use a knife or food processor to shred the purple cabbage and a knife or mandoline to thinly slice the cucumber. Steam broccoli according to package directions. Sprinkle broccoli with a couple pinches of salt when finished cooking.

Finish the rice

• When salmon is finished, remove lid from rice and fluff with fork.

Bring it together

• To serve: Fill a shallow bowl with ⅔ cup rice, ⅓ cup shredded cabbage, ⅓ English cucumber slices, and a hearty scoop of broccoli. Place baked salmon on top of the rice. Drizzle all over with remaining sweet and sour sauce. Optional toppings include: white or black sesame seeds, chopped scallions, or fresh cilantro leaves.