Rinse the rice and cook according to package instructions until tender.

In a small mixing bowl, whisk together the soy sauce, mirin, honey, grated ginger, and minced garlic.

Heat vegetable oil in a non-stick skillet over medium-high heat.

Pat salmon fillets dry with paper towels and place in the skillet flesh-side down.

Sear the salmon for 4 minutes until a golden crust forms, then flip the fillets.

Pour the teriyaki sauce mixture into the skillet and reduce heat to medium.

Simmer for 3 to 5 minutes, spooning the glaze over the salmon repeatedly until the sauce thickens and salmon is cooked through.

Assemble bowls by dividing the rice and steamed broccoli evenly.

Place one salmon fillet in each bowl and drizzle with the remaining pan glaze.

Garnish with sliced green onions and toasted sesame seeds.