Rinse rice until water runs clear. Cook rice with water until tender and sticky—no rice cooker? No problem, just watch it.
Whisk soy sauce, maple syrup, vinegar, garlic, and ginger in a bowl. Set aside that liquid gold.
Heat oil in a skillet over medium heat. Add jackfruit or tofu and cook until golden.
Pour teriyaki sauce over jackfruit/tofu, simmer 5 minutes. Stir cornstarch slurry to thicken the glaze.
Steam or microwave broccoli until bright green and crisp-tender.
Assemble bowls: sticky rice base, top with teriyaki “salmon,” broccoli, carrots, green onions, and sprinkle with sesame seeds.
Devour immediately—bonus points if you Instagram it first.
