Cook the Rice: Rinse the sushi rice (1 cup) in a fine-mesh sieve under cold water until the water runs clear. Cook according to package instructions with the kosher salt (1 teaspoon).

Season the Rice: In a small bowl, whisk together the rice vinegar (2 tablespoons) and sugar (1 1/2 teaspoons) until dissolved. When the rice is finished cooking, gently fold the vinegar mixture into the warm rice. Cover and keep warm.

Make the Glaze: In a small bowl, whisk together the maple syrup (2 tablespoons), miso (2 tablespoons), soy sauce (2 tablespoons), rice vinegar (2 tablespoons), and crushed red pepper flakes (1/4 teaspoon) until smooth.

Sear the Salmon: Season both sides of the salmon fillets (2) lightly with kosher salt. Heat the olive oil (1 tablespoon) in a large nonstick skillet over medium-high heat. Place the salmon fillets in the pan and cook undisturbed until golden brown on the bottom, about 4-5 minutes .

Glaze and Caramelize: Flip the salmon and pour the miso glaze into the pan. Cook, spooning and basting the salmon continuously with the sauce, until the salmon is cooked through and the glaze thickens into a glossy, caramelized coating, about 3-4 minutes . Remove from heat.

Serve: Divide the seasoned sushi rice into shallow bowls. Place a glazed salmon fillet over each bowl and spoon any remaining glaze from the skillet over top. Garnish with sliced scallions (3), toasted sesame seeds (1 tablespoon), and extra crushed red pepper flakes if desired. Serve with fresh lime wedges.