Combine rice, 2 cups of water, and a dash of salt in a saucepan. Bring mixture to a boil, cover, and reduce heat to low. Simmer rice for 13 to 15 minutes, until most of the water is absorbed.Fluff rice with a fork, replace the lid, and turn off heat. Let sit, covered, until you're ready to assemble the bowls.

Prepare the Firecracker Peanut Sauce by combining peanut butter, soy sauce, sweet red chili sauce, vinegar, sesame oil, garlic, ginger, and sriracha or chili oil (if using) in medium bowl. Stir mixture with a whisk until smooth.If needed, whisk in 1 Tbsp. water to thin out to desired consistency.

Combine shredded cabbage, green onion, rice vinegar, sesame seeds, and a pinch of salt in a medium bowl; toss to combine. Set aside.

Prepare the salmon by seasoning the flesh with salt and pepper. Heat olive oil in a large skillet over medium-high heat.Once hot, Place the fish skin-side down in the pan, pressing down firmly with a spatula. Let the salmon cook about 3 minutes, until it appears ~75% cooked on the sides. Flip the salmon, and cook for 1 to 3 more minutes, depending on thickness, until cooked through. Remove from heat.

Divide rice evenly into four bowls. Top each bowl with one salmon fillet and a spoonful of cabbage slaw. Drizzle peanut sauce evenly over all components, and garnish with chopped peanuts and extra green onion, if desired.