Now, let’s get cooking! Follow these simple steps, and you’ll have a delicious meal ready in no time:

1. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil, add the rice, reduce to a simmer, cover, and cook for 15 minutes or until all the water is absorbed. Fluff with a fork.
2. While the rice is cooking, prepare the salmon. In a small bowl, mix soy sauce, sesame oil, honey, ginger, and garlic. This marinade is a nod to the flavors I’ve come to love through my culinary explorations.
3. Place the salmon fillets in a shallow dish, pour the marinade over them, and let them sit for about 10 minutes.
4. Preheat your oven to 375°F. Line a baking sheet with parchment paper and arrange the salmon fillets, brushing them with any remaining marinade. Bake for 12-15 minutes or until the salmon flakes easily with a fork.
5. In a small pan, steam or lightly sauté the broccoli florets with a pinch of salt and pepper until just tender.
6. To assemble the bowls, divide the cooked rice into two bowls, top with salmon, broccoli, sliced avocado, and julienned carrot.
7. Sprinkle sesame seeds and chopped green onion over the top for a final flourish of flavor and color.

And there you have it! A beautifully balanced meal that’s ready to enjoy.