TERIYAKI SALMON with Bok Choy

Rinse rice well and add it along with double the amount of water and salt to a pot over medium high heat. Bring to a boil, then simmer and cover for 20 minutes until cooked. Meanwhile, mix the ingredients for the sauce except the cornstarch and water. Add these sauce ingredients to another pot over the stove over low-medium heat. In a separate small bowl, mix the cornstarch and 2 TBS water and add to the sauce slowly, carefully mixing and letting it thicken, lowering the heat if necessary. In a pan over medium heat, add a bit of oil and the salmon skin side down. Cook for 3-5 minutes on each side. Pour the thickened teriyaki sauce over the salmon and set aside. Cut the bok choy in half and add to a pan with a bit of oil over low-medium heat, then cover for 2-3 minutes. Flip the bok choy and, optionally, add some lemon juice and salt. Serve the teriyaki salmon alongside the cooked rice and bok choy, garnished with sesame seeds.