1Prepare Forbidden Rice: In a medium saucepan, combine forbidden rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until liquid is absorbed and rice is tender. Let stand covered for 5 minutes, then fluff with a fork.

2Make the Glaze: While rice cooks, whisk together maple syrup, sriracha, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil in a small bowl. Set aside.

3Cook Salmon: Pat salmon fillets dry and season generously with salt and pepper. Heat olive oil in a large non-stick skillet over medium-high heat. Place salmon skin-side down (if applicable) and cook for 4-5 minutes until skin is crispy. Flip and cook for another 3-4 minutes, or until cooked to your desired doneness.

4Glaze Salmon: Reduce heat to medium-low. Pour about half of the maple sriracha glaze over the salmon, brushing to coat evenly. Cook for 1-2 minutes, allowing the glaze to caramelize slightly. Remove salmon from skillet and set aside.

5Sauté Bok Choy: In the same skillet, add the quartered bok choy. Add a splash of water (about 2 tbsp) if needed, and sauté for 3-5 minutes until tender-crisp and bright green. You can add a tablespoon of the remaining glaze for extra flavor if desired.

6Assemble and Serve: Divide the forbidden rice among serving plates. Top each with a salmon fillet and a portion of sautéed bok choy. Drizzle remaining glaze over the salmon.

7Garnish: Garnish with fresh lime slices, a squeeze of fresh lime juice, toasted sesame seeds, and sliced green onions.