Grill salmon skin-side down until skin is charred, then flip and cook until reddish brown.

Steam Chinese broccoli until just tender, set aside.

Cook jasmine rice according to package instructions.

Sauté garlic in olive oil for 1 min, add sweet chili sauce, sambal oelek, Dijon mustard, and soy sauce. Simmer until slightly thickened.

Arrange rice, Chinese broccoli, pickled cucumber, and grilled salmon neatly in a bowl.

Spoon sauce over salmon, garnish with scallions and sesame seeds.