Marinate Salmon: Pat the salmon dry with a paper towel and cut into 1x1-inch cubes.In a shallow bowl, combine soy sauce, chili-garlic sauce, honey, and sesame oil; whisk to combine. Add cubed salmon and toss to coat. Marinate salmon for 30 minutes at room temperature.
Cook Rice:Rinse the rice with cold water in a large fine mesh strainer for 1 minute, until the water runs mostly clear. Combine rice, water, and salt in a medium saucepan and bring mixture to a boil. Reduce heat to low and gently simmer, covered, for 15 to 20 minutes, or until all of the liquid is absorbed and the rice is tender.Stir in rice vinegar and sugar, and place lid back on pot. Let rice gently steam (off burner) until bowls are ready to be assembled.
Prepare Ginger Sauce:In a medium bowl, combine peanut butter, ginger, rice vinegar, and soy sauce or tamari; mix to combine. Gradually stream in ¼ cup filtered water, stirring constantly, until sauce is smooth and creamy. Season with an extra pinch of salt, if needed.
Saute Broccoli:Heat 2 Tbsp. oil in a large skillet with a fitted lid over medium-high. Once hot, add broccoli; toss to coat in oil. Cook, uncovered, 1 minute. Cover and continue cooking, lifting lid to stir every 1 to 2 minutes to prevent burning, until crisp-tender and lightly charred, about 8 minutes total. Season with salt and pepper to taste. Cover to keep warm.
Saute Salmon:Heat 1 Tbsp. oil in a large skillet over medium-high. Once hot, add salmon and residual marinade. Arrange salmon in a single layer and let cook, undisturbed, for 2 to 3 minutes. Stir, and continue cooking for 2 to 3 more minutes, until the sauce reduces to a sticky glaze that coats each cube of salmon.Divide sushi rice evenly between four bowls. Top each bowl with sesame-glazed salmon, broccoli, and a drizzle of ginger sauce. Garnish with toasted sesame seeds and green onion.
*If you prefer skinless salmon, ask your fish monger to remove it for you. (It can be tricky to remove from raw salmon.) I prefer the skin on for this recipe.
Make-Ahead: The ginger sauce can be made up to 3 days ahead. Store in a jar or airtight container in the refrigerator.
Store: Store sauce separately from salmon, broccoli, and sushi rice. Salmon bowls will last up to 3 days refrigerated.
Reheat: Reheat individual bowls in the microwave in 30 second increments, stopping to stir to prevent hot spots. You can also reheat components gently in a medium skillet, adding a splash of water to help steam/rehydrate the rice.