Apricot Ginger Salmon Nugget Bowl

Name: Apricot Ginger Salmon Nugget Bowl
Cuisine: American, Asian
Ingredients: 16oz (1lb) sugar snap peas; 1 large red bell pepper, diced; 20oz center-cut salmon fillet, skinned and cut into 2-inch chunks; 1 tablespoon coconut sugar; spray olive oil or avocado oil; 1/4 cup apricot preserves; 2 teaspoons fresh ginger; 3 tablespoons coconut sugar; 1/3 cup low sodium soy sauce (or tamari); 1/2 cup water (or chicken broth); 1 tablespoon arrowroot; 2 cups cooked jasmine rice (OR steamed cauliflower rice for a low-carb option); 1/2 cup fresh cilantro, finely chopped; 1 tablespoon lime zest; juice from 1 lime; 1 tablespoon sesame oil (OPTIONAL)