Steamed Salmon with Spicy Ponzu Sauce

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1 1/2 cups sushi rice

4 skin-on salmon fillets (about 6 ounces each)

Kosher salt and freshly ground pepper

1 1-inch piece fresh ginger, peeled and cut into thin matchsticks

2 large heads baby bok choy, quartered through the stem

4 ounces shiitake mushrooms, stems removed and caps halved

1/4 cup soy sauce

1 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice

2 tablespoons fresh orange juice

1 tablespoon mirin

1 1/2 to 2 teaspoons sriracha or other chili sauce

2 tablespoons chopped fresh cilantro