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

Check if there are any scales on the skin of the salmon and remove if necessary.

Mix all sauce ingredients except for the corn starch. In a small bowl, mix cornstarch with a few tablespoons of sauce until smooth. Combine with the rest of the sauce.

Pour the sauce over the salmon fillet.

Wash the vegetables. Cut cucumber into thin slices. Cut Brussels sprouts in half.

Heat a large pan (preferably heavy-bottomed) and add 2 tablespoons of olive oil. Add Brussels sprouts and pan fry until lightly browned, then pour some broth or water on top and cover. Sauté for 10 minutes until softened. Remove the lid and let them brown again. Season with salt.

Heat another large pan or use the same pan. Pour in sesame oil and add salmon skin down. Cook on medium-high heat until the skin is crunchy, then flip. Sear for 2 minutes, pour in teriyaki sauce, and cook on medium heat for another 5 minutes, basting the salmon.

To check doneness, push a fork toward the center; if it feels resistant and doesn't break apart easily, it's still slightly raw.

Build your bowls: add rice, top with Brussels sprouts, cucumbers, and salmon. Pour leftover sauce on top and drizzle with lime juice. Add sesame oil over cucumbers. Sprinkle with sesame seeds and chili flakes.