1Rinse jasmine sticky rice thoroughly under cold water until water runs clear. In a medium saucepan, combine the rinsed rice, full-fat coconut milk, granulated sugar, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let sit, covered, for 10 minutes before fluffing with a fork.

2In a medium bowl, gently combine the diced mango, diced avocado, finely minced red onion, chopped fresh cilantro, minced jalapeño (if using), juice and zest of one lime, soy sauce, rice vinegar, and sesame oil (if using). Stir gently to combine, taste, and adjust seasoning as needed.

3Pat salmon fillets completely dry with paper towels. Season both sides generously with salt and black pepper.

4Heat olive oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place salmon fillets skin-side down (if applicable) in the hot pan. Cook for 4-6 minutes, pressing gently with a spatula to ensure crispy skin.

5Flip salmon fillets and cook for another 3-5 minutes, or until cooked to your desired doneness (internal temperature reaches 145°F/63°C).

6To serve, spoon a generous portion of the coconut sticky rice onto each plate. Top with a pan-seared salmon fillet and a vibrant dollop of the fresh mango salsa. Garnish with an extra lime wedge and cilantro sprig, if desired.