Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil. Wash and dry produce.

Halve cucumber lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened, 1 minute.

Add rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Pat salmon* dry with paper towels. Place skin sides down on one side of prepared baking sheet; brush tops with half the sweet soy glaze (you’ll use the rest in Step 6) and season with a pinch of chili flakes. (For 4 servings, arrange salmon across entire sheet.)

Toss green beans on empty side of sheet with a drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, pepper, and as many remaining chili flakes as you like. (For 4, use a second baking sheet.)

Roast on top rack for 8 minutes. (For 4, roast green beans on top rack and salmon on middle rack.)

Meanwhile, in a second small bowl, combine mayonnaise, jam, Sriracha, remaining garlic powder, 1 tsp water (2 tsp for 4 servings), and a pinch of salt.

Fluff rice with a fork; stir in half the scallion greens and 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper.

Divide rice between bowls. Top with salmon, green beans, and pickled cucumber (draining first). Drizzle salmon and green beans with aioli; sprinkle bowls with remaining scallion greens and as many sesame seeds as you like. Serve.