Rinse the jasmine rice under cold water until the water runs clear. Combine rice, water, and salt in a rice cooker and cook according to the manufacturer's instructions.

Preheat the oven to 400°F (200°C). Season the salmon fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the salmon skin-side down for 3-4 minutes until crispy, then transfer to the oven and bake for 10-12 minutes until cooked through.

Steam the broccoli florets until tender. Slice the carrot and cucumber.

In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil until well combined.

In a bowl, layer the cooked rice, topped with crispy salmon, steamed broccoli, sliced carrot, and cucumber. Drizzle with the sauce before serving.