Start the rice first: combine the rice, 3 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil, cover, reduce to low, and cook 15 minutes. Rest 5 minutes off the heat, then fluff with a fork.

While the rice cooks, whisk the soy sauce, honey, rice vinegar, ginger, and garlic in a small bowl; set aside.

Season the salmon with the remaining 1/2 tsp salt and the pepper. Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Sear the salmon 4–5 minutes per side, until the flesh is opaque, flakes easily with a fork, and registers 145°F at the thickest point. Transfer to a plate.

Add the broccoli and 3 tbsp water to the same skillet. Cover and steam 3–4 minutes until bright green and crisp-tender, then uncover and cook 1 minute more to evaporate the water.

Pour the teriyaki sauce into the skillet and simmer 2–3 minutes. Re-whisk the cornstarch slurry, stir it in, and simmer 1 minute more until glossy and thick enough to coat a spoon.

Slice or flake the salmon. Divide the rice among 4 bowls and top with broccoli and salmon. Spoon over the warm teriyaki sauce and finish with sesame seeds and scallions. Drizzle with sriracha mayo if you like heat.