Place the salmon in bowl, or large zip bag with soy sauce, liquid smoke and brown sugar. Let it marinate for at least 1 hour—but you could marinate over night! When ready to use, preheat the grill or an iron skillet to high heat.
In a medium sauce pan, over high heat, toast the rice in 1 Tb. of oil for 2 minutes. Then add the chicken stock and a large pinch of salt and pepper. Bring to a boil. Lower the heat to a simmer and cover. Simmer the rice for about 40 minutes—or as directed on the package.
Meanwhile, peel the ginger and cut into thin strips. (julienne)
Heat a small skillet over medium-high. Add 1 Tb. of oil to the skillet. When the oil is hot, drop the ginger in and pan-fry for 1-2 minutes, moving with a spatula, until they are light brown.
Remove from the pan and drain on a paper towel. Sprinkle with salt.
While the rice is cooking, CAREFULLY brush the grill with vegetable oil. (You could also use grill spray.) Pepper the salmon and place it on the grill, top-side-down. Cook 3 minutes.
Flip, then carefully sprinkle the tops with a little extra brown sugar and grill for another 3-5 minutes—until just cooked through.
Cover with foil and let them rest for 5-10 minutes before serving.