Rinse jasmine rice thoroughly in a fine-mesh strainer and then combine with water in a saucepan.

Bring to a boil, then reduce the heat and let simmer for 15-20 minutes, or until the water has been absorbed.

While the rice is cooking, heat olive oil in a skillet over medium heat.

Add garlic, bell peppers, and carrots to the skillet and sauté for 3-4 minutes, or until vegetables are tender.

In a separate pan, heat sesame oil over medium heat. Place salmon fillets skin-side down and cook for 4-5 minutes.

Flip the salmon and pour teriyaki sauce over the fillets. Let cook for another 4-5 minutes, or until salmon is cooked through.

Serve salmon over jasmine rice, garnished with green onions, sesame seeds, and additional teriyaki sauce if desired.