Prepare the rice first: rinse 300 g jasmine rice under cold water until the wash runs nearly clear to remove excess surface starch — this prevents gummy rice. Drain, then combine the rice with 450 ml cold water and a pinch (about 1/2 tsp) of salt in a heavy-bottomed saucepan or rice cooker.

Cook the rice: if using stovetop bring to a gentle boil uncovered over medium-high heat, then immediately lower to the smallest simmer, cover tightly and cook without lifting the lid for 12 minutes. Turn off heat and let rest, covered, for 10 minutes to finish steaming. This gentle, timed steaming gives separate, glossy grains.

While the rice starts, make the miso glaze: in a small bowl whisk together 4 tbsp white miso, 4 tsp mirin and 4 tsp sesame oil until smooth. The miso is thick — the mirin thins it and adds sweetness so the glaze will both cling to the salmon and caramelize when exposed to high heat.

Portion and score the salmon: divide the 720 g salmon into four 180 g portions if not already portioned. Pat skin and flesh dry with paper towels (drying is essential so the glaze sticks and the skin crisps). If the fillets have skin, lightly score the skin (1–2 shallow slashes) to prevent curling during cooking.

Season the salmon flesh lightly with sea salt and pepper — remember miso is salty, so keep the salt light. Brush a thin layer of the miso glaze onto the flesh side of each fillet (reserve most of the glaze for finishing). Brushing early allows the miso flavor to penetrate but too thick a layer will burn, so a thin coat is best.

Sear the salmon skin-first: heat a large ovenproof skillet over medium-high heat and add 1 tbsp neutral oil. When oil shimmers, place fillets skin-side down and press gently for 10–20 seconds to ensure full skin contact — this renders fat and produces a crisp skin. Sear 2–3 minutes until skin is deeply golden and releases easily from the pan.

Finish in the oven for even doneness and glaze caramelization: transfer the skillet to a preheated oven at 200°C (400°F). Roast 4–7 minutes depending on thickness until internal temperature reaches 50–54°C (122–129°F) for moist, slightly rare center (carryover will raise it). If you prefer fully cooked salmon, roast to 60–63°C (140–145°F).

Glaze and broil for color: remove skillet from oven, brush the reserved miso glaze over the tops of the fillets and place under a hot broiler for 1–2 minutes (watch closely) to caramelize the glaze — broiling quickly creates the glossy, slightly charred crust that makes this dish restaurant-quality.

While the salmon finishes, cook the bok choy: heat a clean skillet over medium-high heat with 1 tsp sesame oil. Add sliced garlic and cook 20–30 seconds until fragrant (blooming garlic oil releases aromatic flavor). Add the 400 g baby bok choy cut-side down and cook 1–2 minutes to get some color, then toss and add a splash (1–2 tsp) of water, cover for 30–45 seconds to steam the stalks tender while keeping the leaves bright — this combination of sear + steam preserves crunch and color.

Finish the bok choy: remove the lid, toss with 1 tsp sesame oil, a light drizzle (1–2 tsp) soy sauce if using, and half the toasted sesame seeds. Taste and adjust seasoning — the sesame oil added at the end gives warm, toasted aroma; finishing with sesame seeds adds crunch and nuttiness.

Rest and plate: let the salmon rest for 2–3 minutes to allow juices to redistribute. Fluff the rice with a fork and divide between four plates. Place a salmon fillet on each bed of rice, spoon some of any pan juices (not burnt glaze) around the fillet, arrange bok choy alongside, scatter the remaining toasted sesame seeds and sliced spring onion over the salmon and greens, and finish with a light drizzle of sesame oil or soy if desired.

Serve immediately: the contrast of hot, glossy glazed salmon, nutty sesame bok choy and fragrant jasmine rice is best enjoyed right away while textures are bright and the glaze is still shiny.