In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.

Place the salmon fillets in a shallow dish and pour half of the marinade over them. Cover and refrigerate for at least 30 minutes.

Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 4 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork before serving.

While the rice is cooking, bring a pot of water to a boil. Place the broccoli florets in a steamer basket over the boiling water, cover, and steam for about 5 minutes, or until tender. Remove from the heat and sprinkle with sesame seeds.

Preheat a grill or a grill pan over medium-high heat. Remove the salmon from the marinade and discard the marinade. Season the salmon fillets with salt and pepper. Grill the salmon for about 4-5 minutes on each side, or until cooked through and flaky. Brush the remaining marinade over the salmon while cooking.

On each plate, serve a generous scoop of fluffy jasmine rice, a portion of steamed sesame broccoli, and a grilled salmon fillet. Garnish with sliced green onions.