Preheat the oven to 400°F. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to make your own teriyaki sauce.

Place the salmon filets in a shallow dish and pour 4 tablespoons of the teriyaki marinade over them, ensuring they are well coated. If your salmon has skin, place the salmon skin side down. NOTE: If you notice a fishy smell, pat the filets with a paper towel and rinse briefly before marinating.

Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place the salmon filets on the prepared sheet pan and bake for 12-15 minutes, or until the fish flakes easily with a fork and has reached your desired internal temperature.

While the salmon bakes, pour the remaining teriyaki sauce into a small saucepan and warm over medium heat. In a separate bowl, mix the cornstarch with a splash of water to create a cornstarch mixture, then slowly whisk it into the sauce. Continue to heat and whisk until the sauce darkens and thickens into a glossy glaze.

Once the salmon has finished baking, remove the cooked salmon from the baking sheet and coat the tops of each filet generously with the thickened teriyaki sauce.

Begin to assemble the bowls by dividing the cooked rice among serving bowls. Top each bowl with a portion of cucumbers, carrots, edamame, and avocado. Feel free to add extra veggies or any favorite veggies you have on hand, like snap peas, bok choy, brussels sprouts, or black bean sprouts.

Place one or two teriyaki-glazed salmon filets (or salmon pieces or salmon bites) on top of the rice in each bowl.

Drizzle any remaining teriyaki sauce over the whole bowl and garnish with sliced green onions and a sprinkle of sesame seeds. Add toppings of your choice like spicy mayo, extra sesame oil, or a little bit of black pepper.