In a small saucepan over medium heat, combine soy sauce, brown sugar, rice vinegar, grated ginger, and minced garlic. Stir and let it simmer for about 5 minutes until the sugar dissolves.

Rinse jasmine rice under cold water until the water runs clear, then combine with water and a pinch of salt in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.

In a steamer, place broccoli and edamame. Steam for about 4-5 minutes until bright green. Transfer to an ice bath to halt cooking.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Pat salmon fillets dry, brush with teriyaki sauce, and place skin-side down on the baking sheet. Bake for 12-15 minutes until internal temperature reaches 145°F.

To assemble, drizzle remaining teriyaki sauce over salmon, divide jasmine rice into bowls, and top with steamed vegetables, salmon fillets, sesame seeds, and green onions.