Fast bowls of fluffy rice and sweetly fiery fish land on the table in 30 minutes for those nights when there are other things going on, but your stomach still deserves attention. It's so quick it almost feels like you've cheated (but we know you didn't).
Place rice in a saucepan with 310ml (1¼ cups) cold water over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve. While the rice is cooking, continue with step 2.
Remove core and thinly slice cabbage. Slice cucumber into rounds.
Juice ½ the lime. Place cucumber, cabbage, crispy shallots, sugar and lime juice in a bowl, season with salt and mix to combine. Set aside.
Heat a frypan over medium heat. Brush fish with vegetable oil and cook, skin-side down, for 4 minutes. Turn and cook for a further 3 minutes for medium-rare or until cooked to your liking.
Add sweet chilli sauce, soy sauce and sesame oil to the frypan and cook for 30 seconds or until slightly thickened. Remove from heat.
Cut remaining lime into wedges. Divide rice and slaw between bowls. Top with salmon and spoon over sauce from pan. Serve with lime wedges.