Rinse the jasmine rice under cold water until the water runs clear. Combine 1.5 cups of jasmine rice and 3 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and let simmer for 15 minutes. Remove from heat and let it sit covered for an additional 10 minutes.

While the rice is cooking, prepare the salmon fillets. Pat them dry with a paper towel and season with salt and pepper on both sides.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the salmon fillets skin-side down and cook for about 4 minutes, or until the skin is crispy and the flesh is opaque about halfway up the sides.

Flip the salmon fillets and pour 4 tablespoons of teriyaki sauce over them. Continue to cook for another 3-4 minutes, or until the salmon is cooked through and the teriyaki sauce has slightly reduced. Remove from heat and let rest for a couple of minutes.

While the salmon is resting, heat 1 tablespoon of sesame oil in another large skillet over medium heat. Add the garlic and ginger and sauté for about 30 seconds to 1 minute, until fragrant.

Add the halved baby bok choy to the skillet. Season with salt and pepper. Stir-fry for 4-5 minutes, or until the bok choy leaves are wilted and the stalks are tender-crisp.

Serve the cooked jasmine rice on plates. Top with teriyaki-glazed salmon fillets and a side of sesame bok choy. Garnish with sliced green onions and a sprinkle of sesame seeds.