1-First Step: Place the salmon filets in a shallow dish, pat dry, and season with salt and black pepper.

2-Second Step: Whisk together ½ cup coconut aminos, ¼ cup honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 3 minced garlic cloves, and 1 teaspoon grated ginger until the honey dissolves. This is your homemade teriyaki sauce.

3-Third Step: Pour about one-third of the sauce over the salmon. Turn filets skin-side up, then set aside to marinate.

4-Fourth Step: Preheat the broiler and line a baking sheet with foil.

5-Fifth Step: Broil the salmon skin-side down for 7-8 minutes until it flakes easily.

6-Sixth Step: Simmer the remaining sauce in a small saucepan.

7-Seventh Step: Whisk 1½ tablespoons cornstarch with 2 tablespoons warm water until milky. Stir into simmering sauce, then cook for 3-4 minutes until thickened.

8-Final Step: Assemble bowls with ¾ cup rice each, then top with salmon, cucumber, carrots, edamame, and avocado. Drizzle with the thickened teriyaki sauce and garnish with green onions and sesame seeds (optional).