Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed. Fluff with a fork and set aside.

While the rice is cooking, prepare the salmon fillets. Sprinkle each fillet with a pinch of salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the salmon fillets skin-side up and sear for 4-5 minutes until golden brown. Flip the fillets, reduce the heat to medium, and cook for another 4-5 minutes until the salmon is cooked through.

Pour the teriyaki sauce over the salmon fillets in the skillet. Allow the sauce to heat and slightly thicken around the salmon, about 2-3 minutes. Transfer the salmon to a plate and cover loosely with foil to keep warm.

In the same skillet, add 1 tablespoon of sesame oil along with the sliced garlic and minced ginger. Sauté for about 30 seconds until fragrant.

Add the halved baby bok choy to the skillet. Sauté for 3-4 minutes until the bok choy is tender, stirring occasionally. Sprinkle with salt and pepper to taste.

Serve by placing a portion of jasmine rice on each plate. Top with a salmon fillet and spoon the teriyaki sauce over the salmon. Add the sautéed bok choy on the side.

Garnish each plate with sliced green onions and a sprinkle of sesame seeds before serving.