Rinse white rice in a fine mesh strainer with cool water for 30 seconds. Drain well over a bowl for ~2 minutes and put into a rice cooker or pot with an equal amount (1 cup) of cool water and 1 tsp of salt. Start rice cooker or simmer in pot on low covered for 20 minutes.\nRub each piece of salmon with olive oil and sprinkle with salt to taste (about 1 tsp of olive oil and 1\/4 teaspoon of salt per piece).\nHeat a pan to medium heat. Place salmon on the pan. Cover and grill over medium heat for about 5 minutes per side (maybe a few more minutes, depending on the thickness of your fish). The salmon is done when it flakes easily with a fork.\nScoop rice onto plate and place salmon fillet on top. Drizzle with Tokyo sauce and sprinkle with furikake rice seasoning (optional).