In a mixing bowl, combine 1 tablespoon of miso paste, 1 tablespoon each of Worcestershire sauce, olive oil, and sesame oil, along with 1 tablespoon of fish sauce, 2 tablespoons of rice wine vinegar, and 2 tablespoons of light soy sauce. Add in the grated zest and juice of 1 lime, 1 teaspoon of freshly grated ginger, and 4 minced garlic cloves. Stir well until blended, setting aside half for later use.

Cut the salmon into 1-inch cubes and place them in a shallow dish. Pour half of the prepared marinade over the salmon, ensuring each piece is well coated. Allow the salmon to marinate for 30 minutes at room temperature.

While the salmon is marinating, prepare fluffy steamed rice according to package instructions. Use jasmine or basmati rice for the best results.

After the rice is finished, heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Once the oil shimmers, carefully add the marinated salmon cubes. Cook for about 2-3 minutes until crispy.

To assemble your bowl, place a generous scoop of fluffy rice in each bowl. Top with crispy salmon cubes and drizzle with remaining marinade. Garnish with sesame seeds, avocado, spring onion, and steamed broccoli.