1-First Step: Gather and prep everything Start by setting out your ingredients and preparing the vegetables. Chop the cucumber, shred or julienne the carrots, slice the avocado, and thinly slice the green onions. If you are using rice or quinoa, make sure it is already cooked and warm. You can also use frozen rice or quinoa if you want to save time. Place the salmon filets in a shallow dish and set them aside. If the salmon has excess moisture, pat it dry first with paper towels. This small step helps the fish broil better and gives it a nicer texture.

2-Second Step: Mix the teriyaki sauce In a bowl or measuring cup, combine 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. Whisk until the mixture looks smooth and well blended. This sauce is the heart of the dish. Coconut aminos gives the savory base, honey adds sweetness, and the ginger and garlic bring fresh depth. The rice vinegar keeps the flavor from feeling too heavy.

3-Third Step: Marinate the salmon lightly Pour about 1/3 cup of the sauce over the salmon in the shallow dish. Turn the filets so they are coated, then place them skin-side up while they rest. You do not need a long marinade here. Even a short soak gives the fish plenty of flavor before broiling.

4-Fourth Step: Prepare the oven and baking sheet Preheat the oven broiler. Line a baking sheet with foil for easier cleanup. Once the broiler is hot, place the salmon on the sheet skin-side down. Broiling works fast, so stay nearby and keep an eye on the fish. If you want more even cooking, place the baking sheet on the top rack but not so close that the salmon burns. The fish should cook for about 7 to 8 minutes, depending on the thickness of the filets.

5-Fifth Step: Broil the salmon Broil the salmon until it flakes easily with a fork. The surface should look lightly glazed, and the center should be just cooked through. Avoid overcooking, since salmon can dry out quickly under high heat. If your filets are on the thicker side, you may need an extra minute or two. If they are thinner, start checking a little early. The best salmon is tender, moist, and easy to break apart.

6-Sixth Step: Thicken the sauce While the salmon cooks, pour the remaining sauce into a saucepan and bring it to a simmer over medium heat. In a small bowl, mix 1 1/2 tablespoons cornstarch with 2 tablespoons warm water until smooth. Add the cornstarch mixture to the simmering sauce and stir well. Let the sauce continue to simmer until it thickens. This usually takes just a short time. You want a glossy sauce that can drizzle over the bowl and cling to the salmon, rice, and vegetables.

7-Seventh Step: Build the bowls Divide the cooked rice among four bowls. Top each bowl with salmon, then add the cucumber, edamame, carrots, avocado, and green onions. Spoon the thickened teriyaki sauce over the top so every layer gets coated with flavor. The beauty of a bowl meal is that each person gets a little of everything in every bite. The rice soaks up the sauce, the vegetables add freshness, and the avocado softens the bold teriyaki flavor.

8-Final Step: Finish and serve Sprinkle sesame seeds over the top if you like a little crunch and a classic finish. Serve the bowls right away while the salmon is warm and the sauce is glossy. If you want more texture, add extra cucumber or a few fresh radish slices on top.