Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1½ cups of water and a pinch of salt. Bring to a boil, then reduce to low, cover, and let simmer for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork and adding rice vinegar and sugar if desired.

Preheat oven to 400°F (200°C) or heat a skillet over medium heat. Season the salmon fillets with olive oil, salt, pepper, garlic powder, and paprika. If baking, cook for 12-15 minutes. For pan-searing, cook each fillet for 4-5 minutes on each side.

In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of honey, and 1 teaspoon of sesame oil. Set aside for drizzling over the bowl.

Layer jasmine rice in a serving bowl, place the cooked salmon on top, and add toppings like cucumber, avocado, carrot, and edamame.

Drizzle sauce over the assembled bowl, sprinkle with sesame seeds and green onions, and serve immediately.