Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed; 20 to 25 minutes.
Meanwhile, season salmon fillets with salt and pepper.
Spray a large frypan with cooking spray and heat over medium-high heat. Place salmon fillets into the frypan and cook until golden; about 3 minutes on each side. Cover and reduce heat to medium and continue cooking until the salmon flakes easily with a fork; 2 to 3 minutes longer.
Remove salmon from the frypan and set aside. Stir orange juice and soy sauce into the same frypan. Cook on high heat until slightly thickened; 1 to 2 minutes.
Remove from heat and stir in the sesame oil. Spoon sauce over the salmon and serve with rice.