In a medium saucepan, combine the jasmine rice with water (or broth) and a splash of soy sauce, if using. Bring it to a boil, then cover and reduce to a simmer. Cook for about 15-20 minutes, or until the rice is tender and fluffy. Fluff it up with a fork once done!

In a small bowl, mix together the mayonnaise, sweet chili sauce, sriracha, and lime juice. Give it a quick whisk until everything is nicely combined. Taste and adjust as needed.

While the rice is cooking, season your salmon fillets with salt and pepper. Heat olive oil in a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down. Cook for about 4-5 minutes on each side (depending on the thickness) until the skin is crispy and the salmon is cooked through.

Start with a generous scoop of rice as your base, top with the crispy salmon, and then layer on the cucumber, avocado, shredded carrots, and green onions. Drizzle the bang bang sauce all over to enhance the flavor, and sprinkle sesame seeds on top for the finishing touch!