In a small bowl, combine the tamari or soy sauce, mirin, chicken broth, sugar, ginger, and garlic. In another small bowl, stir together the 2 teaspoons cornstarch and the water. set aside.
Season both sides of the salmon with salt and pepper.
Mix the sesame seeds together on a plate.
Brush both sides of the salmon with 1 tablespoon sesame oil and then dip it into the sesame seeds and press to coat.
Heat remaining tablespoon of sesame oil in a large skillet, over moderate heat until the oil shimmers.
Add the salmon fillets, and cook until golden brown, about 5 minutes. Turn and cook until just done, about 3 minutes longer for a 1-inch-thick fillet. Remove.
Wipe out the pan Add the soy-sauce mixture. Simmer for 2 minutes, stirring. Whisk in the cornstarch-and-water mixture and cook, stirring, until thickened, about 1 minute longer. Turn heat off.
Cook rice according to the package directions.
Fill a large bowl with rice, place salmon on top, add toppings of your choice and a drizzle of sauce and serve.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2022/01/26/sesame-crusted-salmon-bowls/