1-First, begin by placing the salmon filets in a shallow dish. This sets the stage for marinating and infuses the fish with great taste right from the start.

2-Next, make the sauce by whisking together the coconut aminos or substitute, honey, rice vinegar, sesame oil, garlic, and ginger until the honey dissolves smoothly.

3-Marinate the salmon by pouring ⅓ cup of the sauce over the filets, flipping them to skin side up, and let it sit for a bit.

4-Preheat your oven broiler and line a baking sheet with foil to make cleanup simple. Then, place the salmon skin side down on the baking sheet and discard any leftover marinade before broiling for 7-8 minutes until it flakes easily with a fork.

5-While the salmon broils, thicken the remaining sauce in a saucepan over medium-high heat. Whisk the cornstarch with warm water to make a slurry, then gradually add it to the simmering sauce and cook for 3-4 minutes until it thickens.

6-For the assembly, divide ¾ cup of cooked rice among 4 bowls and top each with a salmon filet.

7-Evenly distribute the cucumber, carrots, edamame, and avocado slices over the bowls for a colorful finish.

8-Finally, drizzle each bowl with 2 tablespoons of the thickened teriyaki sauce and garnish with sliced green onions and sesame seeds if you like.