Step 1: Prepare the Pickled Cucumbers : In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Add the cucumber slices and toss well to coat. Let them sit for at least 15 minutes to pickle while you prepare the rest of the dish. Sprinkle with sesame seeds before serving.

Step 2: Cook the Jasmine Rice : Rinse jasmine rice under cold water until the water runs clear. Add rice, water, and salt to a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest (covered) for 5 minutes. Fluff with a fork and drizzle a little sesame oil if desired.

Step 3: Make the Asian Glaze : In a small saucepan, combine soy sauce, honey, rice vinegar, hoisin sauce, sesame oil, garlic, ginger, and chili flakes. Bring to a simmer over medium heat. Stir in the cornstarch slurry (cornstarch + water) and cook until thickened and glossy (about 1–2 minutes). Remove from heat and set aside.

Step 4: Sear the Salmon : Pat salmon fillets dry with paper towels. Season lightly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 4 minutes until crispy. Flip and brush generously with the prepared glaze. Continue cooking for another 3–4 minutes until cooked through and caramelized. (Alternatively, bake at 400°F/200°C for 12–14 minutes, brushing with glaze halfway through.)

Step 5: Assemble the Bowls : Spoon jasmine rice into serving bowls. Top each with a glazed salmon fillet. Add a portion of pickled cucumbers on the side. Drizzle any extra glaze over the salmon. Garnish with green onions, sesame seeds, and lime wedges.