In a saucepan, add the rice along with 1 cup of water (2 cups for 4 servings), a pinch of salt, and with a lid. Bring to a boil, then reduce heat to low and simmer for 10-12 minutes covered until the water is absorbed. Set aside covered to stay warm.
While the rice is cooking, prepare the bok choy. Rinse bok choy under cold water and cut off the stem. To make the miso glaze, in a small bowl mix half of the sugar, miso, garlic, ginger, and soy sauce until there is a smooth consistency. In another small bowl mix together remaining sugar and rice vinegar.
Heat a skillet with 1 tbsp. of oil (2 tbsp. for 4 servings) over medium heat. Add the bok choy and season with salt and pepper. Cook until tender, wilted, and bright green (about 5 minutes). When done, set aside. In a second skillet, heat 1 tbsp. of oil (2 tbsp. for 4 servings) on medium-high heat. When the oil is hot place the salmon into the skillet and season salt and pepper to taste. Cook salmon for about 2-3 minutes and flip. Using a brush or a spoon, lather half of the miso glaze on the salmon and cook for another 3 minutes. Flip salmon one more time and cook for 1 more minute and set aside.
Add the rice vinegar and sugar mixture into the cooked sticky rice and mix together.
To plate, place miso glazed salmon fillet on top of a bed of seasoned sticky rice and bok choy. Drizzle any excess miso glaze from the skillet on top of the salmon and top with black sesame seeds. Enjoy!