Cook brown rice in water according to package directions.

In a small saucepan, combine soy sauce, honey, vinegar, sesame oil, garlic, and ginger.

Bring to a simmer and cook for 2 minutes.

Mix cornstarch with water and add to sauce to thicken.

Preheat oven to 400°F (200°C).

Place salmon on a baking sheet and brush with half the teriyaki sauce.

Bake for 12-15 minutes until fish flakes easily.

Serve salmon over brown rice with steamed broccoli.

Drizzle with remaining sauce and garnish with green onions and sesame seeds.