Preheat the oven to 400°F.
Boil the water for rice, then stir in the rice and salt. Return to a boil, reduce heat to a simmer and cook, covered, for 30 minutes.
For the lemon shallot vinaigrette, add all ingredients to a blender or food processor except for the oil. Purée, then slowly drizzle in the oil with the motor running. Season to taste.
Add the carrots, green onions, cilantro, salt, and pepper to the cooked rice. Add the lemon shallot vinaigrette and stir well.
Pat the salmon fillets dry and season liberally with salt and pepper. Place on a baking sheet and roast until cooked through, 12-15 minutes.
On a second baking sheet, toss the broccolini with the garlic, oil, salt and pepper. Roast until fork-tender, about 7-8 minutes.
For the ponzu sauce, place the mirin in a small saucepan and bring to a boil. Remove from heat, cool slightly, and stir in the remaining ingredients until dissolved.
To serve, divide the rice salad between plates. Top with salmon, roasted broccolini and serve with ponzu on the side.