Rinse the jasmine rice until the water runs mostly clear, then cook with 2.25 cups water in a saucepan or rice cooker, about 18 minutes, and let it steam covered for 5 minutes off heat.

Whisk the soy sauce, 1 tablespoon rice vinegar, sesame oil, garlic, and ginger together in a shallow dish. Add the salmon fillets, turn to coat, and let them marinate at room temperature for 15 minutes.

Pat the salmon dry with paper towels, this helps the skin crisp instead of steam, then season both sides with salt and pepper.

Heat the 12-inch cast iron skillet over medium-high with the neutral oil until it shimmers.

Lay the fillets in skin-side down with space between them, press gently for 10 seconds so the skin stays flat, and sear for 4 to 5 minutes until the skin is crisp and releases from the pan on its own.

Flip and cook 3 to 4 minutes more until the salmon reaches 145 F / 63 C on an instant-read thermometer and the flesh is opaque and flakes easily with a fork.

Toss the sliced cucumber with the remaining 2 tablespoons rice vinegar and a pinch of salt in a small bowl.

Divide the rice among 4 bowls, top each with a salmon fillet, a pile of dressed cucumber, and a spoonful of chili crisp.

Garnish with sliced green onions and sesame seeds, and serve with lime wedges on the side.