Begin by rinsing the rice under cold water until the water runs clear, then combine it with the broth and a pinch of salt in a pot. Bring to a boil, then reduce heat to low, cover, and let simmer for about 18-20 minutes until the rice is tender and liquid is absorbed. While the rice cooks, prepare your vegetables: wash and peel the salmon, removing any scales with the back of a knife; wash the Brussels sprouts and trim them, cutting larger ones in half so they're roughly equal in size; wash the cucumber and slice it into rounds or half-moons; cut the lime into wedges. Set everything aside on a clean workspace—this prep work while rice cooks saves time later.

In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, garlic powder, and ground ginger until well combined. In a separate small bowl, mix the corn starch with 2 tablespoons of the sauce mixture until you have a smooth slurry with no lumps. Pour this slurry back into the main sauce bowl and stir until completely incorporated—this will thicken the sauce beautifully during cooking. Set the teriyaki sauce aside; you'll use it in two phases: first to coat the salmon before cooking, then again for the final glaze.

Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the prepared Brussels sprouts in a single layer and cook without stirring for 4-5 minutes until they develop a golden-brown crust on one side—don't move them around, as this caramelization builds deep flavor. Once browned, add the broth, cover the pan, and steam for about 10 minutes until they're tender. Uncover, increase the heat to medium-high, and cook for another 2-3 minutes, stirring occasionally, until the liquid reduces and the Brussels sprouts get a second round of browning. Season with salt to taste and set aside. I like to let them get really caramelized on both sides because that nutty, charred flavor really complements the sweet teriyaki.

While the Brussels sprouts finish cooking, heat the sesame oil in another large skillet over medium-high heat until it's very hot and shimmering. Pat the salmon dry with paper towels to remove excess moisture, then place it skin-side down in the hot oil. Let it cook undisturbed for 3-4 minutes until the skin becomes golden and crispy—you'll hear it sizzle, which means it's developing flavor. Flip the salmon and sear for 2 minutes on the flesh side. Pour about half of the teriyaki sauce from Step 2 over the salmon, reduce heat to medium, and continue cooking for 4-5 minutes, tilting the pan occasionally so the sauce coats the fish as it reduces and thickens. The salmon should flake easily with a fork when done. I always let the sauce reduce down until it's glossy and coats the back of a spoon—that's when you know it's perfectly caramelized.

Divide the cooked rice from Step 1 between serving bowls, creating a base layer. Arrange the caramelized Brussels sprouts from Step 3 on one side of each bowl and the sliced cucumber on the other. Carefully place the glazed salmon from Step 4 on top of or next to the rice. Drizzle the remaining teriyaki sauce over the salmon and rice. Squeeze fresh lime juice over the top, then drizzle a light coating of sesame oil over the cucumber slices. Finish with a generous sprinkle of sesame seeds and a pinch of chili flakes for a subtle heat that balances the sweet and savory elements. Serve immediately while everything is still warm.