Caribbean Jerk Salmon Bowl with Coconut Rice and Mango Salsa

1 cup jasmine rice

1 cup coconut milk

1 cup water

½ tsp salt

1 tsp sugar (optional)

For the Mango Salsa:

1 ripe mango, diced

½ red onion, finely chopped

½ red bell pepper, diced

1 small tomato, diced

1 tbsp lime juice

2 tbsp cilantro, chopped

Pinch of salt

Bowl Extras:

1 cup shredded purple cabbage

1 small avocado, sliced

½ cucumber, thinly sliced

Fresh lime wedges

How to Make

Marinate the Salmon: