Start by cooking the rice first since it takes the longest. Rinse the rice under cold water for a minute. Put it in a small pot with 2 cups of water. Turn the heat to medium and wait for it to start boiling.
Once it starts boiling, lower the heat, cover the pot with a lid, and let it cook for about 12–15 minutes. When the water is fully absorbed, turn off the heat and let it sit covered for 5 minutes.
While the rice is cooking, heat the oil in a pan over medium heat. Place the salmon in the pan and sprinkle a little salt and black pepper on top. Let it cook for about 4–5 minutes without moving it.
Flip it carefully and cook the other side for another 4–5 minutes. The salmon is done when it flakes easily with a fork.
Put the frozen broccoli in a small pan with a few tablespoons of water. Cover and cook for 4–5 minutes until soft. Drain any extra water if needed.
Pour the teriyaki sauce over the cooked salmon in the pan. Let it simmer for 1–2 minutes so the sauce thickens slightly and coats the fish.
Divide the rice into two bowls. Place one salmon fillet in each bowl and add the broccoli on the side. Spoon the extra sauce from the pan over the top before serving.
