Adjust rack to top positions (top and middle positions for 4 servings) and preheat oven to 425 degrees.

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.

In a small bowl, combine cucumber, vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Set aside to pickle.

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.

Line a baking sheet with foil and lightly oil. Pat salmon* dry with paper towels. Place, skin sides down, on one side of sheet, then brush with half the sweet soy glaze and sprinkle with a pinch of chili flakes. (For 4 servings, spread salmon out across entire sheet.)

Toss green beans on empty side of baking sheet with half the garlic powder, as many remaining chili flakes as you like, a drizzle of oil, salt, and pepper. (Use a second baking sheet for 4.)

Roast on top rack until salmon is partially cooked, 8 minutes. (For 4, roast green beans on top rack and salmon on middle rack.)

Remove salmon from oven and brush with remaining sweet soy glaze. Return to oven and roast until glaze is tacky, salmon is cooked through, and green beans are tender, 2-4 minutes more. TIP: Salmon may be finished before green beans; remove salmon from sheet and roast beans for another 2-4 minutes if needed.

While salmon roasts, 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 cucumber (draining first). Drizzle salmon and green beans with sauce; sprinkle bowls with remaining scallion greens and as many sesame seeds as you like. Serve.