Step 1: Cook the Jasmine Rice : Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, add rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork before serving.

Step 2: Make the Honey Soy Glaze : In a small saucepan, combine soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil. Bring to a simmer over medium heat for 3–4 minutes. Stir in the cornstarch slurry to thicken the glaze slightly. Remove from heat and set aside.

Step 3: Cook the Salmon : Pat salmon fillets dry and season lightly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add salmon fillets (skin side down if applicable) and sear for 3–4 minutes per side, until golden and almost cooked through. Pour the honey soy glaze over the salmon and cook for another 1–2 minutes, basting continuously, until the glaze thickens and coats the salmon beautifully.

Step 4: Assemble : Spoon warm jasmine rice into serving bowls or plates. Place a glazed salmon fillet on top of the rice. Drizzle extra glaze from the pan over the fish and rice. Garnish with sesame seeds, green onions, and lime wedges.