Rinse 1 cup of rice under cold water until it runs clear. Cook according to package instructions—typically around 20 minutes—until fluffy and tender.

Preheat your skillet over medium heat. Add a drizzle of olive oil, then place seasoned salmon fillets skin-side down in the pan. Cook for about 5-6 minutes until golden brown.

In the last minute of cooking, add minced garlic and grated ginger around the salmon.

Fluff your cooked rice and divide it into bowls. Top each bowl generously with cooked salmon, fresh veggies, green onions, and sprinkle sesame seeds.

Drizzle soy sauce mixed with sesame oil over each bowl for that irresistible umami kick!