Step 1: Prepare the Rice

1. Rinse jasmine rice under cold water until water runs clear.
2. In a medium saucepan, combine rice, water or broth, and salt.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes.
4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

Step 2: Marinate the Salmon

1. In a small bowl, combine sweet chili sauce, soy sauce, lime juice, minced garlic, and grated ginger.
2. Place salmon fillets in a shallow dish and season with salt and pepper.
3. Pour half of the marinade over the salmon, reserving the other half for cooking. Let marinate for 10-15 minutes (while preparing other ingredients).

Step 3: Cook the Salmon

1. Heat olive oil in a large non-stick skillet over medium-high heat.
2. Place salmon fillets skin-side down (if skin-on) in the hot pan.
3. Cook for 4-5 minutes until the skin is crispy or the bottom is golden.
4. Carefully flip salmon and cook for another 2-3 minutes.
5. Pour the reserved marinade over the salmon and cook for an additional minute until the sauce is slightly caramelized and salmon is cooked through (internal temperature of 145°F/63°C).
6. Remove from heat and let rest for a few minutes.

Step 4: Prepare the Vegetables

1. While the salmon is cooking, arrange all prepared vegetables in separate piles or containers if meal prepping.
2. If using edamame from frozen, follow package instructions for heating.

Step 5: Assemble the Sweet Chili Salmon Bowls

1. Divide cooked rice among four bowls.
2. Arrange vegetables around the rice in sections.
3. Place a salmon fillet on top of each bowl.
4. Drizzle additional sweet chili sauce over the salmon and vegetables.
5. Garnish with sliced green onions, chopped cilantro, and sesame seeds.
6. Serve with lime wedges on the side.