Wash rice under cold running water until clear. Cook in lightly salted water or broth.

Check salmon for scales and remove if necessary. Mix teriyaki sauce ingredients except cornstarch. In a small bowl, mix cornstarch with a few tablespoons of sauce until even.

Combine cornstarch mixture with the teriyaki sauce and pour over salmon fillet.

Wash vegetables. Cut cucumber into thin slices and halve Brussels sprouts.

Heat a heavy bottomed pan, add olive oil, then Brussels sprouts. Pan fry until lightly browned, add some broth or water and cover. Saut? for 10 minutes until softened, then remove the lid and let brown. Season with salt.

In the same or another heavy bottomed pan, heat sesame oil. Add salmon skin side down and cook until skin is crunchy, then flip. Sear for 2 minutes.

Pour in teriyaki sauce and cook salmon on medium heat for another 5 minutes, basting with sauce. Cook until its center remains slightly pink or to desired doneness.

Build bowls: add rice, top with Brussels sprouts, cucumbers, and salmon. Pour any leftover sauce on top of salmon and drizzle with lime juice. Drizzle sesame oil over cucumbers and sprinkle with sesame seeds and chilli flakes.