Rinse the jasmine rice under cold water until the water runs clear. Combine rice with 600ml water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

While rice cooks, prepare the herb crust by finely chopping the parsley, dill, and chives together. Mix with panko breadcrumbs, 15g olive oil, lemon zest, minced garlic, salt, and black pepper in a small bowl until well combined and slightly moistened.

Pat salmon fillets completely dry with paper towels and season both sides with salt and pepper. Heat 20g olive oil in a large non-stick skillet over medium-high heat until shimmering but not smoking.

Place salmon fillets skin-side up in the skillet. Sear for 4 minutes without moving. Carefully flip the fillets, then immediately press the herb-panko mixture onto the top of each fillet, creating an even crust. Reduce heat to medium and cook for 4-5 minutes more until salmon reaches 125°F internal temperature and crust is golden.

Prepare the dressing by whisking together white miso paste, rice vinegar, remaining olive oil, honey, fresh lemon juice, and grated ginger until smooth and emulsified. Add water 5ml at a time if needed to reach pourable consistency.

Divide cooked rice among four bowls. Arrange cucumber, edamame, shredded carrots, and avocado around each bowl. Place one salmon fillet on each rice bowl, drizzle generously with miso dressing, and garnish with sesame seeds and additional fresh herbs.