In a small bowl, combine the Tamara or soy sauce, mirin, chicken broth, sugar, ginger and garlic.
In another small bowl, stir together the 2 teaspoons cornstarch and the water. Set aside.
Season both sides of the salmon with salt and pepper.
Mix the sesame seeds together on a plate. Brush both sides of the salmon with 1 tablespoon sesame oil and then dip it into the sesame seeds and press to coat.
Heat remaining tablespoon of sesame oil in a large skillet, over moderate heat until the oil shimmers.
Add the salmon fillets, and cook, until golden brown, about 5 minutes. Turn and cook until just done. About 3 minutes longer for a 1-inch-thick-fillet. Remove.
Wipe out the pan. Add the soy sauce mixture. Simmer for 2 minutes, stirring. Whisk in the cornstarch-and-water mixture and cook, stirring until thickened, about 1 minute longer. Turn heat off.
Cook rice according to the package directions.
Fill a large bowl with rice, place salmon on top, add toppings of your choice and a drizzle of sauce and serve.