Make rice: Rinse rice in a fine-mesh sieve until the water runs clear. Add to a small saucepan along with 1 cup water and 1⁄2 teaspoon salt and bring to a boil. Cover and cook over low until rice is tender and water is absorbed, about 15 minutes. Cover to keep warm until ready to serve.

Prep ingredients: Preheat broiler with a rack in the upper third. Peel and finely grate 1 teaspoon of ginger and 1 large garlic clove. Trim stem ends from green beans, then cut into 2-inch pieces.

Make teriyaki sauce: In a small skillet, combine all of tamari, mirin, grated ginger and garlic, 2 teaspoons sugar, and 1 teaspoon of vinegar. Bring to a simmer over medium- high, and cook, stirring, until slightly thickened and reduced to 1⁄3 cup, 2–3 minutes.

Prep salmon & green beans: Pat salmon dry and rub all over with oil. Season lightly with salt and pepper. Transfer to one half of a rimmed baking sheet, skin side-down, and spoon 2 teaspoons teriyaki sauce over all of the salmon. Add green beans to the other half of the baking sheet and toss with 2 teaspoons oil and a pinch each salt and pepper.

Cook salmon & green beans: Broil salmon and green beans on the upper oven rack until salmon is cooked through and slightly charred on top, and green beans are crisp-tender, about 5 minutes (watch closely as broilers vary).

Finish & serve: Fluff rice with a fork. Using a spatula, separate salmon from skin, if desired. Serve rice topped with salmon and green beans. Drizzle with remaining teriyaki sauce and sprinkle with toasted sesame seeds.