1Prepare the marinade: In a shallow dish, whisk together maple syrup, soy sauce, rice vinegar, ginger, garlic, Sriracha (if using), and sesame oil. Place salmon fillets in the marinade, ensuring they are well coated. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

2Cook the rice: Rinse rice thoroughly. In a medium saucepan, combine rice and 600ml water (or according to package directions for your chosen rice). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender. Let stand, covered, for 5 minutes, then fluff with a fork.

3Preheat oven to 200°C (400°F). On a large baking sheet, toss broccoli florets, sliced red bell pepper, and red onion with olive oil, salt, and pepper. Arrange in a single layer.

4Remove salmon from marinade, reserving any excess marinade. Place salmon fillets on the baking sheet with the vegetables. Bake for 12-15 minutes, or until salmon is cooked through and flakes easily, and vegetables are tender-crisp.

5While salmon and vegetables bake, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook for 3-5 minutes, stirring occasionally, until slightly thickened into a glaze.

6Assemble bowls: Divide cooked rice among four bowls. Top each with a salmon fillet and a generous portion of roasted vegetables. Drizzle generously with the maple-soy glaze.

7Garnish with fresh cilantro, toasted sesame seeds, and a lime wedge. Serve immediately.