Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.
1 cup basmati rice
2 cup water
Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.
Place maple syrup, soy sauce, oil, vinegar, and garlic powder in a medium bowl; whisk to combine the marinade.
¼ cup pure maple syrup
2 tbsp soy sauce
4 tsp toasted sesame oil
4 tsp rice vinegar
½ tsp garlic powder
If using salmon with skin, place the fillet, skin-side down, on a cutting board. Holding the tail end firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin); discard the skin. If you don’t have a tail end, start at one corner of the fillet and work your way in until the knife is between the skin and flesh.
1 ½ lb salmon fillet
Cut salmon into bite-size pieces. Add to the bowl with the marinade and gently toss to coat. Set aside for 10 minutes.
Meanwhile, wash and dry cucumber. Trim and cut into thin sticks.
1 English cucumber
Place edamame in a colander and rinse under hot water (from the tap) to defrost; set aside to drain further.
1 cup edamame
When the salmon is done marinating, preheat a large skillet over medium heat.
Once the skillet is hot, add salmon and all of the marinade. Cook, stirring occasionally, until sauce thickens and salmon is opaque and flaky, 4-5 minutes.
Place vinegar, maple syrup, and salt in a small bowl; whisk to combine. When the rice is done, pour the mixture over it and stir to combine.
2 tbsp rice vinegar
1 tsp pure maple syrup
½ tsp salt
To serve, divide rice between bowls and top with cucumber, edamame, and salmon. Sprinkle with sesame seeds and enjoy!