Working quickly, turn off the heat, uncover, and arrange
salmon belly, baby bok choy, and corn in an even layer on top of rice. Increase heat to medium-high. Cook, covered, until rice smells nutty and makes a constant crackling sound, 4 to 5 minutes. Turn off heat, and let stand, covered, on unlit burner 15 minutes.
Slice green parts of scallions to equal 3 tablespoons, and sprinkle over
salmon, baby bok choy, and corn. (Reserve remaining scallion for another use.) Serve with
ginger-scallion sauce and
mirin-
soy sauce.