Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions.

In a medium bowl, whisk together honey, sriracha, soy sauce, and sesame oil until well combined.

Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Brush the honey sriracha sauce over the salmon fillets.

Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.

Steam the broccoli florets and carrots until tender. Sauté the red bell pepper slices in a pan for about 3-4 minutes until slightly softened.

In each bowl, place a serving of rice, top with baked salmon, steamed broccoli, carrots, and sautéed red bell pepper. Drizzle with extra honey sriracha sauce if desired.

Garnish with chopped green onions and toasted sesame seeds.