• 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.

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

• Add half the soy sauce, half the sweet chilli sauce and remaning ginger-garlic puree to a small bowl. 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 until lightly charred and cooked through, 16-20 min.**

• 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 jumbo salmon, season it in the same way the recipe instructs you to season the regular portion of salmon. To cook jumbo salmon, increase roast time to 16-20 min.