Combine teriyaki sauce, garlic, grated ginger, and sesame oil in a bowl; whisk until smooth, then marinate salmon fillets at room temperature for at least 10 minutes.

Heat a non-stick skillet over medium-high heat until it shimmers and just begins to smoke; add a drizzle of neutral oil to prevent sticking and achieve a golden sear.

Place salmon fillets skin-side down in the hot pan; sear without moving for 4–5 minutes until crisp, flip and cook 3–4 minutes until the fish flakes easily.

While salmon cooks, reheat or steam jasmine rice according to package instructions, fluff with a fork to keep it light and prevent clumping, about 3 minutes.

Steam broccoli florets until bright green and crisp-tender, about 3 minutes; toss shredded carrots in the residual heat to warm slightly without losing crunch.

Layer steamed rice at the base, arrange salmon, broccoli, and carrots on top; drizzle any reserved teriyaki sauce over everything.

Sprinkle sliced scallions and toasted sesame seeds evenly; add creamy avocado slices if desired, then serve immediately.