Cut the salmon into 4 individual-sized fillets and place in a zip lock bag or sealable container. Pour in the teriyaki sauce. Seal the bag and gently shake it around until salmon is well coated in teriyaki sauce. Refrigerate at least 15 minutes, up to 10 hours.

Prepare the teriyaki vegetable stir fry with rice.

When ready to cook the salmon, preheat the oven to 350 degrees F.

Transfer salmon along with the teriyaki sauce to a casserole dish. Bake 20 minutes on the center rack of the oven.

Change the oven setting to the high broil setting and move one of the oven trays to the second-to-the-top shelf. Remove the salmon from the oven and spoon the teriyaki sauce over the salmon. Place salmon on the second-to-the-top rack and broil 5 to 8 minutes, or until crispy.

Add heaping portions of vegetable stir fry with rice to bowls and serve with salmon on top with chopped green onion and sesame seeds.