Teriyaki Salmon Rice Bowls with Bok Choy

INGREDIENTS

2 tsp

cornstarch

1/4 cup

water

1/3 cup

soy sauce

1/4 cup

brown sugar

2 tbsp

mirin rice wine (or Aji-Mirin sweet cooking rice seasoning will work too)

1 tbsp

fresh grated ginger

1 clove

garlic (minced)

1/4 tsp

crushed red pepper (optional)

Salmon Fillets (about 6 ounces each)

baby Boy Choy (halved)

1 tsp

vegetable oil

1/2 tsp

sesame oil

2 cups

cooked Jasmine rice

1 tbsp

toasted sesame seeds for garnish

scallions (green parts only, sliced thin on bias)

Limes