Marinate the salmon in 1/2 cup Teriyaki sauce for a minimum of 30 minutes.

Preheat oven to 400F. Bake marinated salmon in oven until it easily flakes with a fork.

Add 3 tablespoons of good quality olive oil to a pan over medium-high heat. Allow it to heat up, and the oil to glisten. Toss in broccoli and carrots first and cook, stirring occasionally, for about 5 minutes. add baby bok choy and cook for about 2 to 4 minutes, depending on heat and thickness of vegetables. Add 1/4 cup Teriyaki sauce to the vegetables and cook until it is incorporated well and coats all the vegetables.

Scoop prepared rice into each bowl, about half-way to the top. Top with salmon and vegetables.

Drizzle remaining 1/4 cup Teriyaki sauce, heated if desired.