Cook the jasmine rice according to package instructions and keep warm.
In a small bowl, combine soy sauce, grated fresh ginger, and minced garlic to create the soy-ginger glaze.
Heat sesame oil in a pan over medium-high heat.
Place the salmon fillet skin-side down and pan-sear until the skin is crispy and golden, about 4-5 minutes.
Flip the salmon and cook an additional 3-4 minutes until the interior is tender and flaky.
Remove salmon from the pan and drizzle with soy-ginger glaze.
Arrange a neat mound of cooked jasmine rice on the plate.
Place the crispy salmon fillet atop the rice.
Arrange steamed broccoli florets and carrot ribbons on one side of the rice.
Sprinkle sesame seeds and sliced green onions over the salmon and vegetables.
Serve immediately while warm.