In a medium saucepan, combine the rinsed jasmine rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it stand, covered, for 5 minutes.

While the rice is cooking, prepare the edamame according to package directions, dice the cucumber, julienne or shred the carrots, and have the avocado ready to slice.

In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic until well combined.

Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the salmon fillets and cook for 4-6 minutes per side, depending on thickness, until cooked through and flaky. Don't move the fish until it naturally releases from the pan.

Divide the cooked rice among four bowls. Top with the cooked salmon, edamame, cucumber, carrots, and freshly sliced avocado, arranging them in neat sections.

Drizzle the soy-ginger dressing generously over the bowls and garnish with sesame seeds and sliced green onions, if desired. Serve immediately.