Brown Rice Bowl with Vegetables and Salmon

Ingredients

• 1/4 cup vegetable oil , divided
• 3 scallions , white and green parts separated and sliced thin on bias
• 2 teaspoons grated fresh ginger , divided
• 1/3 cup distilled white vinegar
• 1 tablespoon sugar
• 1 3/4 teaspoons table salt , divided, plus salt for cooking rice
• 1 English cucumber , quartered lengthwise, seeded, and sliced on bias ¼ inch thick
• 1 3/4 cups short-grain brown rice
• 1 pound carrots , peeled and sliced on bias ½ inch thick
• 1 pound shiitake mushrooms , stemmed, caps larger than 2 inches halved
• 1 (1-pound) skin-on salmon fillet , about 1½ inches thick at thickest part
• 4 teaspoons hoisin sauce , divided
• 1 tablespoon sesame seeds , toasted
• sriracha (optional)

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