In a small pot, combine rice, 1¼ cups water (2¼ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. 

Keep covered off heat until ready to serve.

In a small bowl, combine panko and half the chili crisp. TIP: Not a big fan of spice? Use a large drizzle of oil instead of the chili crisp.

Pat salmon* dry with paper towels; season all over with half the garlic powder (you’ll use the rest later), salt, and pepper. Brush a thin layer of honey on flesh sides of salmon. Mound chili panko mixture on top of each fillet, pressing to adhere.

Lightly oil a baking sheet; place salmon, skin sides down, on one side of sheet.

Toss green beans on empty side of sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until salmon is browned and cooked through and green beans are tender, 8-10 minutes. (For 4 servings, place salmon and green beans on separate baking sheets; roast salmon on top rack and green beans on middle rack.)

Meanwhile, in a second small bowl, combine mayonnaise, jam, Sriracha, and remaining garlic powder. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.

Fluff rice with a fork.

Divide rice, green beans, and salmon between plates. Top with firecracker sauce and serve with remaining chili crisp on the side if desired.