Place 1 1/2 cups jasmine rice in a fine-mesh sieve and rinse under cold water until the water runs clear; drain well.

In a medium saucepan, combine the rinsed rice and 3 cups water.

Bring to a boil over high heat.

Once boiling, reduce the heat to low, cover, and simmer undisturbed for 18 minutes.

Remove the saucepan from the heat. Drizzle 1 tablespoon low-sodium soy sauce and 1 teaspoon sesame oil over the cooked rice, sprinkle 1/2 teaspoon kosher salt, then fluff gently with a fork to mix the seasonings evenly.

Garnish with 2 green onions, thinly sliced, and serve.