1. Preheat your oven to 400°F. Line a baking sheet with aluminum foil for easy cleanup.
2. In a small bowl, whisk together honey, soy sauce, sesame oil, rice vinegar, garlic, and ginger.
3. Place the salmon fillets skin-side down on the prepared baking sheet. Pour the honey sesame mixture over the top, ensuring each piece is well coated.
4. Sprinkle sesame seeds over the salmon. This adds a delightful crunch and a touch of nutty flavor.
5. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork and has a nice caramelized top.
6. While the salmon is baking, prepare your bowls. Divide the cooked jasmine rice among four bowls, layer with steamed broccoli and shredded carrots.
7. Once the salmon is done, carefully place a fillet on top of each bowl. Garnish with sliced green onions and a drizzle of Sriracha if desired.

When making this dish, I like to involve my kids. They love sprinkling the sesame seeds and arranging the bowls. It turns dinner into a family affair, reminiscent of my childhood dinners where everyone had a hand in the meal.