Rinse the jasmine rice under cold water until the water runs clear.

Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions.

In a mixing bowl, whisk together soy sauce, honey, sesame oil, ginger, and garlic.

Marinate the salmon fillets in the mixture for 10 minutes.

Heat a skillet over medium heat and cook the salmon for about 5-7 minutes on each side, or until cooked through.

Once the rice is cooked, fluff it with a fork and divide it among four bowls.

Top each bowl with a salmon fillet, sliced cucumber, shredded carrot, and edamame.

Garnish with sesame seeds and green onions before serving.