Rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and 3 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the rice is tender.
Remove the rice from heat and let it sit covered for 5 minutes, then fluff with a fork.
In a small bowl, whisk together 2 tablespoons soy sauce, hoisin sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil to make the glaze.
Pat the salmon fillets dry with paper towels.
Heat vegetable oil in a large non-stick skillet over medium-high heat.
Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes without moving them, until the skin is crispy.
Flip the salmon fillets and brush the tops generously with the prepared glaze.
Cook for an additional 4-5 minutes, brushing with more glaze halfway through, until the salmon is cooked through and flakes easily with a fork.
While the salmon cooks, heat a separate large skillet over medium heat.
Add the halved baby bok choy to the skillet and sauté for 4-5 minutes, stirring occasionally, until tender but still crisp.
Add 1 tablespoon soy sauce to the bok choy and toss to coat evenly. Cook for another minute, then remove from heat.
To serve, divide the jasmine rice among four plates, place a salmon fillet on each, and arrange sautéed bok choy alongside.
Garnish each plate with toasted sesame seeds and sliced green onions.