Start by rinsing 2 cups of rice under cold water to remove excess starch. In a medium pot, combine the rice with 4 cups of water and a pinch of salt, then bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes until the rice is fluffy and all water is absorbed. Remove from heat and let it sit for 5 minutes before fluffing.

While the rice is cooking, heat 1 tablespoon of cooking oil in a skillet over medium-high heat. Season the salmon fillet with 1 teaspoon of garlic powder and 1 tablespoon of soy sauce, ensuring both sides are well-coated. Place the salmon in the hot skillet and sear for about 4-5 minutes on each side until it becomes golden brown and flakes easily with a fork.

In a small bowl, combine the ingredients for the Bang Bang Sauce. Mix together ¼ cup of Bang Bang sauce until smooth and creamy. For an extra kick, adjust the spiciness level according to your taste.

As the salmon cooks, prepare your vegetables. Dice 1 cup of bell peppers, slice ½ cup of cucumbers, shred ⅓ cup of carrots, and slice ¼ cup of green onions.

In each bowl, start by placing a generous scoop of the cooked rice, layer the seared salmon fillet on top followed by the colorful assortment of vegetables.

Finally, drizzle the prepared Bang Bang Sauce over the assembled bowls and sprinkle 2 tablespoons of sesame seeds over the top for added crunch and flavor.