Rinse jasmine rice under cold water
Add rice and water to a saucepan
Bring to a boil, then reduce to simmer
Cover and cook until rice is tender
Fluff cooked rice with a fork
Pat salmon dry with paper towels
Season with salt and pepper
Heat 1 tbsp olive oil in a skillet over medium
Place salmon fillets skin-side down
Cook until skin is crisp and golden
Flip and cook until salmon is done
Remove salmon from pan and set aside
In a small bowl, whisk soy sauce, rice vinegar, honey
Add sesame oil and grated ginger
Assemble bowls with rice as base
Divide cucumber, tomatoes, and avocado
Place crispy salmon on top
Drizzle sauce over the bowls
Sprinkle sesame seeds and green onions
