Wash rice under cold running water until it turns clear. Cook in lightly salted water or add a bit of broth for flavor.

Check salmon for scales on the skin and remove if necessary. Mix sauce ingredients, excluding cornstarch. In a separate bowl, mix cornstarch with a few tablespoons of sauce until smooth. Combine both mixtures and pour over the salmon fillet.

Wash vegetables. Slice cucumber thinly and cut Brussels sprouts in half.

Heat a large pan with 2 tablespoons of olive oil. Add Brussels sprouts and pan fry until lightly browned. Pour in some broth or water, cover, and sauté for 10 minutes until softened. Remove lid and let them brown again. Season with salt to taste.

In the same or another pan, add sesame oil and place salmon skin-side down. Cook on medium-high heat until the skin is crunchy, then flip and sear for 2 minutes. Pour in teriyaki sauce and cook on medium heat for another 5 minutes, basting with sauce.

Build the bowls by adding rice, topping with Brussels sprouts, cucumbers, and salmon. Pour leftover sauce over the salmon and drizzle with lime juice. Drizzle sesame oil over cucumbers, then sprinkle with sesame seeds and chilli flakes.