Teriyaki Sauce

In a small saucepan, combine all of the ingredients for the teriyaki sauce, except the cornstarch. Whisk them together and bring the mixture to a boil. Combine the cornstarch with an equal amount of cold water and stir together until the cornstarch dissolves. Pour the mixture in with the sauce and whisk together. Lower the heat to a simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes. Remove the sauce from the stove and store in a jar or airtight container until ready to use.

Baked Salmon

Preheat oven to 375° F. and line a baking sheet with parchment paper or foil. Place the salmon fillet onto the baking sheet and brush it with 1-2 tablespoons of the teriyaki sauce. Bake for 12-20 minutes depending on the thickness of the salmon fillet. Use a meat thermometer to test if it's done. The thickest part of the salmon should be between 115°-140° F. depending on how rare or well done you want it cooked.

Assembling the Bowls

Scoop a 1/2 cup of the rice into each bowl. Flake the salmon apart and divide it equally into each bowl. Top each bowl with some of the edamame, pineapple, carrot ribbons, and avocado. Drizzle on some of the teriyaki sauce and garnish with scallions and sesame seeds.