In a microwave-safe bowl, add the 1/2 cup of frozen brown rice. Add a splash of water to keep it moist. Cover the bowl with a microwave-safe plate and microwave on high for about 2-3 minutes, or until heated through.
While the rice is cooking, place the 6-ounce salmon filet on a separate microwave-safe plate. Season it with a pinch of kosher salt and rub it with a teaspoon of sesame oil for added flavor.
Microwave the salmon, uncovered, for about 2 minutes or until it flakes easily with a fork. Cooking times may vary based on the thickness of the filet, so check for doneness.
Take your halved baby bok choy and place it in the same bowl as the rice for the last minute of cooking. Cover with the plate again and microwave for an additional minute. This will steam the bok choy perfectly.
Once everything is cooked, remove the bowl and plate from the microwave. Flake the salmon with a fork and layer it over the rice and bok choy. Drizzle the sweet red chili sauce, Sriracha, and fresh grated ginger over the top. Mix gently and serve warm.
