• Preheat oven to 400°.
• Cook rice as directed according to your preferred method (i.e. rice cooker, stovetop, etc)
• In a small saucepan, sauté minced garlic, ginger, and pepper flakes in olive oil until golden and fragrant, a few minutes
• Add maple syrup, lime juice and soy sauce to the garlic, ginger and pepper flake mixture, and cook on medium high until it starts to bubble.
• In a small bowl, combine cornstarch with 1.5 teaspoons water until mixed, and stir into the sauce. Reduce heat and cook until the sauce thickens.
• Place salmon fillets on foil lined baking pan. Top each fillet with 1 teaspoon of sauce. Bake 12 minutes or until cooked thoroughly.
• As salmon bakes, sauté the spinach in olive oil over medium heat until it’s wilted.
• Divide rice and spinach equally between bowls, and top with the salmon fillets (remove skin before plating).
• Drizzle remaining sauce over each bowl and sprinkle with black sesame seeds.