Wash rice under cold running water until it turns clear, then cook in lightly salted water or broth until tender.

Prepare salmon by checking for scales and removing if necessary, and mix ingredients for teriyaki sauce except for cornstarch.

In a small bowl, mix cornstarch with a few tablespoons of teriyaki sauce until consistent, then combine with remaining sauce and pour over salmon.

Wash the vegetables and cut the cucumber into thin slices and halved Brussels sprouts.

Heat a large heavy-bottomed pan, add olive oil, then Brussels sprouts. Pan fry until lightly browned, add broth, cover, and saut? for 10 minutes, seasoning with salt.

In another pan, pour in sesame oil and place salmon skin-side down. Cook until skin is crunchy, then flip and sear for 2 minutes.

Pour in teriyaki sauce and cook on medium heat for another 5 minutes, basting until desired doneness is achieved.

Assemble bowls with rice, top with Brussels sprouts, cucumbers, and salmon, drizzle with lime juice and sesame oil, then sprinkle with sesame seeds and chili flakes.