• Using a strainer, rinse rice until water runs clear. Add rice, 1 tbsp (2 tbsp) butter and half the ginger-garlic puree to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
• Remove from heat. Set aside, still covered.
• While rice cooks, cut broccoli into bite-sized pieces.
• Thinly slice radishes.

• To an unlined baking sheet, add broccoli, 1/2 tbsp (1 tbsp) oil and 1 tbsp (2 tbsp) water. Season with salt and pepper. Toss to coat.
• Wrap tightly with foil. Roast in the middle of the oven for 6-9 min until tender-crisp and bright green. Remove from oven.
• Turn broiler to high.
• To a large bowl, add cabbage, radish, vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.

• To a small bowl, add half the soy sauce, half the sweet chilli sauce and remaning ginger-garlic puree. Stir to combine. 
• Pat salmon dry with paper towels, then arrange on another foil-lined baking sheet, skin-side down. 
• Drizzle 1 tsp (2 tsp) oil over salmon. Season with salt and pepper. Spread sweet chili glaze over top.
• Broil in the middle of the oven for 7-9 min until lightly charred and cooked through.**

• Halve, pit, then peel avocado. Cut into 1/4-inch slices. 
• Combine mayo and remaining sweet chili sauce in a small bowl. 

• Fluff rice with fork. Stir in half the sesame seeds and remaining soy sauce.
• Divide rice between bowls.
• Top with cabbage slaw, broccoli, avocado and salmon.
• Drizzle bang bang sauce and sprinkle remaining sesame seeds over top.

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.