In a small saucepan over medium heat, combine soy sauce, water, honey, rice vinegar, mirin, grated ginger, minced garlic, and sesame oil. Stir to dissolve honey.

Bring sauce mixture to a gentle simmer, stirring occasionally. Cook for 3-4 minutes to let flavors meld.

Whisk cornstarch with water until smooth, then pour into simmering sauce while stirring constantly.

Cook sauce for 2-3 more minutes until thickened to a glossy, syrupy consistency. Remove from heat and transfer half to a separate bowl.

Pat salmon fillets completely dry with paper towels. Season both sides lightly with salt and black pepper.

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Place salmon fillets in the pan.

Cook salmon undisturbed for 4-5 minutes until golden-brown crust forms. Flip carefully using a spatula.

Brush cooked side generously with teriyaki sauce. Cook for 3-4 minutes on second side.

Brush top side with more sauce and flip once more. Cook for 1-2 minutes, allowing glaze to caramelize. Internal temperature should reach 145°F.

Remove salmon from heat and let rest for 2 minutes.

Place cooked rice in bowls, top with salmon fillet, drizzle with reserved sauce, and sprinkle with sesame seeds and green onions.

Add fresh salad greens and cherry tomatoes on the side. Serve immediately while warm.