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Preheat oven to 400°F.
Cut salmon into chunks.
Place salmon into a bowl. Top with teriyaki sauce and lime juice. Cover and set aside.
Cut, slice, and chop one onion.
Peel one carrot. Grate carrot into a pan.
Cut snow peas.
Add green onions.
Measure out two cups of jasmine rice and wash thoroughly.
Add raw rice to a baking dish. Add oil, soy sauce, and salt.
Add 3 and ½ cups of water.
Skewer salmon chunks, about four or five per skewer.
Dab salmon skewers into sesame seeds.
Hang salmon skewers over the pan, ensuring top and bottom parts hang off the edge.
Cover the pan with parchment paper or foil to keep steam in.
Bake.
Soak cabbage in water and salt.
Chop cabbage.
Add chopped cabbage, green onions, and carrots to a bowl.
For the dressing: combine seasoned rice vinegar, soy sauce, splash of sesame oil, regular oil, grated ginger, and one garlic clove. Mix.
Pour dressing over the salad and mix.
Top salad with toasted sesame seeds.
Remove foil from the salmon and rice.
Put back in the oven for about 10 more minutes.
Add chili crunch on top.