Cook jasmine rice according to package directions. Once cooked, fluff with a fork and keep warm.

Pat salmon fillets dry with paper towels. Season both sides with salt, pepper, and garlic powder.

Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 5-6 minutes until skin is crispy. Flip and cook for another 3-4 minutes until cooked through.

In a small bowl, whisk together soy sauce, sesame oil, and rice vinegar until well combined.

While salmon cooks, prepare cucumber by dicing it. Cook edamame according to package instructions if frozen.

Divide cooked rice among four bowls. Top each with a salmon fillet, diced cucumber, and edamame.

Drizzle the soy sauce mixture over each bowl. Garnish with sesame seeds if desired and serve immediately while salmon is crispy.