Teriyaki Black Cod with Sticky Rice Cakes and Seared Baby Bok Choy

Name: Teriyaki Black Cod with Sticky Rice Cakes and Seared Baby Bok Choy
Ingredients: 9 baby bok choy, halved lengthwise; 3/4 cup sushi rice; Grapeseed or canola oil spray; 2 tablespoons sliced scallions (white and green parts); 1 teaspoon minced garlic; 1 tablespoon minced peeled fresh ginger; 1 tablespoon unseasoned rice vinegar; 1 1/2 teaspoons mirin; Pinch of kosher salt; Pinch of freshly ground black pepper; 1/2 cup low-sodium soy sauce; 3/4 cup fresh orange juice (from 3 oranges); 1/4 cup mirin; 1 teaspoon minced peeled fresh ginger; 1/2 teaspoon cornstarch; 6 (4-ounce) skinless black cod fillets, each 1 inch thick; 1/4 teaspoon freshly ground black pepper; 1/2 cup thinly sliced scallions (white and light green parts), for serving; 1 tablespoon sesame seeds, toasted, for serving