Add the rice, a pinch of salt, and the appropriate amount of water (see the package instructions) to a medium-sized pot. Bring to a boil, then reduce heat, cover, and simmer according to package instructions (usually 15-20 minutes).

While the rice is cooking, chop the broccoli into small florets. Add to a separate pot with boiling water and cook for 15–20 minutes, until soft but not mushy. Drain and set aside.

Cut the salmon into bite-sized cubes. Place them in a bowl with soy sauce, sriracha, chili powder, rice vinegar, honey and a pinch of salt and pepper. Mix well to coat. If you have time, let it marinate in the fridge for 30 minutes to a few hours for more flavor—otherwise, proceed directly with the next step.

Heat a little oil in a pan over medium-high heat. Add the marinated salmon (with any remaining marinade) and cook for about 3 minutes on each side until the pieces are golden on the outside and cooked through.

Slice the cucumber and red onion thinly. Add to a bowl along with 1/2 tbsp rice vinegar, a squeeze of lemon juice, sriracha, chili powder, salt, pepper, and optionally 1 tsp honey if the mix tastes too sour. Stir well and let sit for a few minutes.

In a small bowl, whisk together yogurt, olive oil, curry powder, chili powder, sriracha, honey, salt, and pepper. Taste and adjust the seasoning if needed.

In a serving bowl, layer the rice, cooked broccoli, salmon, and the marinated cucumber-onion salad. Drizzle with the yogurt dressing and sprinkle with sesame seeds (optional).

Serve and enjoy!