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Cook 1 cup jasmine rice according to your rice cooker's instructions.
Mix the teriyaki sauce, honey, sesame oil, garlic, ginger, rice vinegar, and sriracha. Put the salmon in a shallow dish and coat with about ⅔ of the sauce. Let it sit for 15–30 minutes. Reserve the remaining sauce for glazing—don't use marinade that has touched raw salmon unless you boil it first.
Heat oven to 425°F. Toss broccoli with a little oil and spread it on a baking sheet. Roast for 15–18 minutes, until browned around the edges.
For salmon that's well-cooked but still juicy, bake at 425°F for about 10–14 minutes, depending on thickness. Brush with the reserved teriyaki sauce during the last 2–3 minutes. If you want that gorgeous sticky glaze, you can broil it for 1–2 minutes at the end—watch it closely because the honey can burn.
Mix rice vinegar, sugar, and salt. Toss with the sliced cucumber and let sit while everything else cooks.
Mix mayo, sriracha, and lime juice. Add a tiny bit of water until it's thin enough to drizzle.
Layer: Jasmine rice → roasted broccoli + edamame → teriyaki salmon → pickled cucumber → green onion → sesame seeds → spicy mayo. Then drizzle a little extra teriyaki sauce over the whole bowl.