Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine 1 cup of rice with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

Season the ribeye steaks with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the ribeye steaks and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let rest for 5 minutes before slicing.

In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and ginger, sautéing for about 1 minute until fragrant. Add the salmon pieces to the skillet and cook for 3-4 minutes, turning occasionally, until cooked through. Drizzle sweet chili sauce and soy sauce over the salmon, stirring to coat evenly. Cook for an additional minute.

Fluff the jasmine rice with a fork and divide it among serving plates. Arrange sliced ribeye steak on top of the rice, followed by the sweet chili salmon bites. Garnish with chopped green onions and sesame seeds.

Enjoy your Ribeye Steak and Sweet Chili Salmon Bites over Jasmine Rice while hot.