Combine soy, sugar, honey, garlic and ginger in a small bowl. Stir until sugar dissolves.
Place salmon in a dish and pour over one-third of the sauce, turning fish to coat. Stand for 30 minutes.
Meanwhile, heat rice following packet instructions. Heat 1 tbs vegetable oil in a non-stick frying pan over medium heat. Add beans and onion and cook for 2 minutes or until softened. Add rice, remaining marinade, mirin, sesame oil and half the seeds. Toss to combine. Remove from heat and cover to keep warm.
Heat remaining vegetable oil in a non-stick frying pan. Add salmon and cook for 3 minutes on each side or until golden and cooked to your liking. Spoon fried rice into bowls and top with salmon and remaining sesame seeds.