Rinse rice under cold water until clear. Cook rice with 2 cups water in a pot: bring to boil, then simmer covered for 18 minutes (white) or 35 minutes (brown).

Pat salmon dry; season with salt and pepper. Heat vegetable oil in a skillet over medium-high heat. Place salmon skin-side down; cook for 4-5 minutes until crispy.

Flip salmon carefully; cook for an additional 3-4 minutes until cooked through.

In a small bowl, mix soy sauce, honey, and lime juice.

Remove salmon; add veggies to skillet just to warm through.

Serve rice topped with salmon and veggies; drizzle sauce on top and sprinkle with sesame seeds.