Combine rice, 1.5 cups of water and a pinch of sea salt in a small pot and bring to a bowl. Once boiling, reduce to a simmer and allow to cook for 45-50 minutes until rice is tender and can be fluffed with a fork.
Once the rice has been cooking for 20 minutes, preheat oven to 400°F.
In a small bowl, add maple syrup, soy sauce and garlic, and whisk to combine.
Place salmon fillets skin side down in a small baking dish and season with sea salt and black pepper, and cover with maple syrup mixture.
Transfer the salmon to the oven to bake for 20 minutes or until it can be flaked gently with a fork.
When salmon has 10 minutes remaining, cook the bok choy. Heat sesame oil in a pan on medium-high heat, and gently trim ends from bok choy to break into individual leaves.
Add bok choy to the pan, season with a pinch of sea salt and cook for 5-6 minutes until bright green in colour.
Once everything is cooked, prepare the bowls; split the rice evenly between two bowls, top with salmon and bok choy, and sprinkle with sesame seeds and spring onions as desired.
Serving Size:1 bowl
Keywords: maple soy glazed, maple syrup, baked, healthy