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In a small mixing bowl, combine soy sauce, vinegar, maple syrup, garlic, ginger, sesame oil, and black pepper. Whisk to combine well.
Heat a large heavy bottomed skillet with a lid (you'll need the lid later - or if you don't have a skillet with a lid, you can use foil later), over MED HIGH heat. Once hot, add vegetable oil.
Add salmon pieces in a single layer, and let them cook undisturbed for about 2 minutes. Gently flip salmon pieces over and cook an additional 1-2 minutes on the other side.
Pour the sauce into the skillet, swirling it around to make sure the sauce is around each piece of salmon. Cover the skillet (or cover with foil if your skillet doesn’t have a lid), and cook for another 4-5 minutes, stirring and flipping the salmon occasionally, or until salmon is cooked through and flakes easily with a fork.
Give the salmon and sauce a taste and see if it needs any salt, if so, add a pinch of kosher or sea salt.
Serve hot, garnished with sesame seeds and green onions, and with rice if desired.