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Add rice and broth to a medium sized pot; cover and bring to a boil. Reduce heat to low and cook until all the water is absorbed, about 40-45 minutes. Fluff rice with a fork, cover and set aside.
Preheat oven to 400°F.
Combine sesame oil, miso paste, soy sauce, brown sugar, rice vinegar, water and ginger. Remove 2 Tbsp (30 mL) of the mixture and place in a baking dish. Toss with salmon cubes and place in the fridge for at least 30 minutes to marinate. Set remaining mixture aside to drizzle over finished dish.
While salmon marinates, clean and prepare the cremini mushrooms and Bok choy and place them on a baking sheet. Bake for 10 minutes as you prepare the salmon.
Place sesame seeds on a large, flat plate. Roll each of the marinated salmon pieces in the seeds, pressing to ensure they stick. Discard any remaining marinade. Add coated salmon pieces to baking sheet and bake along with the vegetables for another 10 minutes.
Remove salmon and vegetables from the oven. Divide veggies, salmon and rice evenly onto four plates and drizzle with remaining marinade mixture.