Rinse rice in a fine mesh strainer with cool water for 30 seconds. Drain well until mostly dry, about 2 minutes. Place rice, an equal amount of cool water (1 cup) and 1 tsp salt into a rice cooker or pot. Start rice cooker or simmer in a pot on low, covered, for 20 minutes. Fluff with a fork and set aside.\nMeanwhile, rub each piece of salmon with olive oil and sprinkle with salt (about 1 tsp of olive oil and 1\/2 tsp of salt per piece).\nHeat a pan to medium heat. Place salmon, skin side down, on preheated pan. Cover and cook over medium heat until cooked through to desired doneness, about 5 minutes per side for medium doneness (maybe a few minutes longer depending on the thickness of your fish). The salmon is done when it flakes easily with a fork.\nScoop rice onto plates and top with salmon fillets. Drizzle with Tokyo sauce (about 1\/4 cup per piece) and sprinkle with Furikake rice seasoning, if desired.