Rinse the jasmine rice until the water runs clear, then cook with 2¼ cups water. When it's done, fold in half the sesame seeds and a few drops of sesame oil and keep it covered.

Pat the fillets bone-dry (the whole secret to crisp skin), brush a thin coat of teriyaki sauce over the flesh, and let them sit 10 minutes while the pan heats.

Heat the oil in a nonstick or cast-iron pan over medium-high. Lay the salmon skin-side down and press flat for a few seconds so it doesn't curl. Leave it alone 4 minutes until the skin is crisp, then flip and cook 2–3 minutes more.

Add another spoonful of teriyaki to the pan and let it bubble and coat the fish, about a minute, basting as it thickens. Pull the salmon onto a plate.

Same pan, medium heat. Add the grated ginger for 30 seconds until fragrant, then lay the bok choy cut-side down. Splash in the soy sauce and a tablespoon of water, cover, and steam 2–3 minutes until the stems are tender-crisp and the leaves bright green.

Sesame rice down first, bok choy alongside, salmon on top. Drizzle with the pan glaze and any extra teriyaki, then shower with sesame seeds and green onion.