1-First step: Get everything ready

Start by gathering all of your ingredients and tools so the cooking process feels smooth. Preheat your broiler, line a baking sheet with foil, and make sure your rice is already cooked. If you are cooking rice from scratch, brown rice usually takes longer, while white rice or quinoa can move faster for a weeknight dinner. You can also use pre-cooked rice to save time.

Place the salmon fillets in a shallow dish. If your salmon has skin, keep it on for broiling. The skin helps protect the fish and makes it easier to handle once it is cooked.

2-Second step: Mix the teriyaki sauce

In a small bowl, whisk together 1/2 cup coconut aminos, 1/4 cup honey, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 3 minced garlic cloves, and 1 teaspoon grated fresh ginger. This creates the base of the homemade teriyaki sauce. The sauce should smell sweet, savory, and a little sharp from the ginger and vinegar.

Once the sauce is mixed, pour about 1/3 cup over the salmon. Turn the fish skin-side up while marinating, then let it rest for a few minutes while you finish the other steps. This short marinade gives the salmon flavor without making the texture mushy.

3-Third step: Broil the salmon

Place the salmon skin-side down on the foil-lined baking sheet. Put it under the broiler and cook for 7 to 8 minutes, depending on the thickness of the fillets. The salmon is ready when it flakes easily with a fork and looks opaque in the center. If your broiler runs hot, keep a close eye on it so the top does not brown too fast.

Broiling works well here because it cooks the salmon quickly and gives it a lightly caramelized finish. That quick heat also helps the teriyaki flavor cling to the fish. If the fillets are especially thick, they may need another minute or two.

4-Fourth step: Thicken the sauce

While the salmon cooks, pour the remaining teriyaki sauce into a small saucepan. Bring it to a gentle simmer over medium heat. In a separate cup or small bowl, whisk 1 1/2 tablespoons cornstarch with 2 tablespoons warm water until smooth and lump-free. Stir this cornstarch mixture into the simmering sauce.

Keep stirring for about 1 to 2 minutes until the sauce thickens enough to lightly coat the back of a spoon. If you want a thinner sauce, let it simmer less. If you want it a little thicker, cook it for another minute. The sauce should be glossy and pourable, not pasty.

5-Fifth step: Build the bowls

Divide the 3 cups cooked rice among 4 bowls. Top each bowl with a salmon fillet, then arrange the chopped cucumber, shelled edamame, shredded carrots, and sliced avocado around the fish. This kind of arrangement makes the bowl look fresh and colorful, and it also helps each bite taste balanced.

Drizzle the thickened teriyaki sauce over the salmon and a little over the rice if you like extra flavor. Finish with thinly sliced green onions and sesame seeds. The final bowl should have a nice mix of creamy, crunchy, soft, and saucy textures.

6-Final step: Serve right away

Serve the bowls while the salmon is warm and the rice is fluffy. If you want, add an extra spoonful of sauce at the table. A squeeze of lime can also add a little brightness, though it is not required. This meal tastes best fresh, but it still works well for meal prep if you pack the ingredients separately.